Go Back

Vegan Holiday Dazzle Spread – 12 Days of Holiday Snacking!

A creamy dairy free spread with festive flair!
Course Appetizer, Christmas, dips & spreads, holiday, Vegan friendly


  • 1 teaspoon olive oil
  • 1 cup fresh spinach leaves chopped
  • 1 garlic clove minced
  • 1/2 teaspoon dried basil
  • salt and pepper to taste
  • 3/4 cup raw cashews soaked for 3 to 6 hours
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons agave or honey I know honey isn't vegan, but it's usually how I roll in this recipe
  • 1 1/2 tablespoons coconut oil
  • 1 1/2 teaspoons apple cider vinegar
  • 3 tablespoons or more water as needed up to 1/3 cup
  • 1/4 teaspoon salt or to taste
  • 8 ounce container dairy free cream cheese substitute softened
  • 1/4 cup diced kalamata olives
  • 1/2 teaspoon dried thyme
  • 1/4 cup diced roasted red pepper


  • Lightly oil a mini loaf pan. Line with plastic wrap or parchment paper, allowing the wrap to overhang the pan. You will use these "handles" to lift the spread from the pan after it has set. Lightly oil wrap or parchment. Set aside.
  • In a small skillet, heat olive oil over medium-heat. Add spinach, garlic and basil to pan, sautéing until spinach has wilted. Season with salt and pepper to taste. Remove from heat and allow to cool until ready to use in recipe.
  • In a Vitamix or other high-powered blender, blend soaked and drained cashews with lemon juice, agave or honey, coconut oil and apple cider vinegar. Add water one tablespoon at a time, as needed, to make a very smooth and thick spread texture. It should be similar to the texture of cream cheese.
  • Add softened cream cheese substitute to cashew mixture and blend well until smooth. Taste and add salt, if needed.
  • Create the layers: Divide the cashew mixture into 4 parts. Scoop 1/4 of the cashew mixture into the prepared mini-loaf pan, smoothing into an even layer. Mix olives and thyme together. Spread olives evenly onto cashew mixture. Scoop another 1/4 carefully onto of the olive layer and smooth. Spread peppers evenly onto cashew mixture. Add another 1/4 of the cashew mixture on top of pepper layer. Smooth cashew mixture. Spread spinach mixture evenly onto cashew layer. Add final 1/4 of cashew mixture to loaf pan and smooth.
  • Wrap pan with plastic wrap and place in refrigerator until firm. Spread can be made 5 days before serving, covered and refrigerated. To serve, unwrap spread. Lift spread out of loaf pan using parchment or plastic wrap lining pan. Careful flip onto serving plate and remove parchment. Serve with your favorite Way Better Snacks and enjoy!