Savory Sprouted Lentil & Nut Spread - cooking recipe

Ingredients

1/4 cup raw cashews, finely ground (or grind whole ones in the first step)
1/2 cup celery, minced
2 teaspoons light miso (miso paste)
2 fresh garlic cloves, minced
1 teaspoon fresh ginger, minced
1 cup sprouted lentils (or mixed bean sprouts)
2 1/2 tablespoons nutritional yeast flakes
1/4 teaspoon ground cumin (or to your taste)
1/2 teaspoon dried basil
1 pinch cayenne
1 tablespoon tahini
1 teaspoon tamari (or soy or Braggs)

Preparation

Grind up the cashews until they're quite fine, I find my 'magic bullet' works really well for this small amount, but then I have to transfer to a food processor to get it to a pate consistency.
Add in the rest of the ingredients, scraping down the sides a few times. Adjust seasoning to your taste, you may want to add a little extra miso for more saltiness or use the optional tamari/Braggs.
Refrigerate and use within 24 hours.