Sliced olives (green, black, Kalamata), chives, or chopped bell peppers
Instructions
Place the cashews in a spice grinder (in two batches) or food processor and grind into a powder; it takes about 30 seconds.
In a small blender or food processor, blend the ground cashews, oil, tahini, and garlic until smooth. Blend in 2 tablespoons of lemon juice and ¼ teaspoon of salt. Taste test with your serving medium, and add more of each, if needed. I use the full amount of each with crackers, but much less when serving in salame cones. Blend in a little water, as needed (around 2 tablespoons with the lesser amount of lemon juice, none when using the full amount), if it is too thick to get a creamy consistency.
Place the mixture in the refrigerator, and let it chill for at least 4 hours, or overnight. This gives it time to thicken and for the flavors to meld.
Whisk with a fork. If too thick to pipe and not creamy in consistency, whisk in water, ½ teaspoon at a time.
If making salami cones, roll each slice into a cone shape, and stab with a toothpick to keep the wrapped shape.
Pipe the dairy-free cream cheese into the cones, and garnish with sliced olives or other flavor boosters, such as red bell pepper.
Notes
For crispier bites (pictured in the back row), I follow the lead of these Paleo Salami Chips and toast the salami in the oven at 375ºF for 5 to 7 minutes. They must be rolled immediately, as they can firm up a bit as they cool.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-cream-cheese-appetizers