Wasa with Sundried Tomato Cashew Cheese and Green Onions

Light in many ways! Lightly baked, extra-fine slices of our mildest whole grain rye flavor are in our Wasa Light Rye Crispbread. The delicate taste complements even the mildest topping. Lightly crispy…and only 60 calories per serving!
Made with:
Light Rye

Ingredients
1 CUP RAW CASHEWS, SOAKED OVERNIGHT IN WATER TO COVER
¼ CUP SUNDRIED TOMATOES, SOAKED IN WARM WATER TO REHYDRATE AND DRAINED
2 TABLESPOONS FRESH LEMON JUICE
1 TEASPOON SMOKED PAPRIKA
½ TEASPOON FINE SEA SALT
½ TEASPOON GROUND CUMIN
¼ CUP WATER
3 GREEN ONIONS
8 LIGHT RYE WASAⓇ
How to:
1.
In a blender combine cashews, sundried tomatoes, lemon juice, paprika, salt, and cumin. Pulse until very finely ground, scraping down the sides a few times.
2.
With the motor running, add the water in a thin, steady stream until fully combined. Continue to process for a couple minutes or until very smooth. If needed, add a tablespoon or two more water.
3.
Cut green onions into 2” lengths, then cut lengthwise into very thin strips. Place in a bowl of ice water and let sit for 10 minutes. Drain well.
4.
To serve, spread Wasa with cashew cheese, then top with green onions.
5.
Leftover cashew cheese can be kept in an airtight container in the refrigerator for up to 1 week.