This vibrant sweet-tart relish can be served as a condiment, as a sandwich ingredient, on an English muffin or bagel atop nondairy cream cheese (see photo), or as an appetizer by spreading it on a base of nondairy cream cheese. After I tasted it, I had a hard time stopping myself from wolfing down big spoonfuls by itself. You may make it sweeter if you prefer, but I thought it perfect as is. If you need to drain off some of the liquid after it has rested, I hear it mixes well with vodka.

8 ounces fresh cranberries

1 jalapeno, seeded and finely diced

1/3 cup agave nectar

3 scallions, both white and green parts, thinly sliced

¼ cup chopped cilantro.

1 Tbsp. minced fresh ginger

2 Tbsp. fresh lime juice

Zest of 1 lime

Briefly pulse the ingredients together in a food processor, stopping now and then to scrape down the sides. Serve well chilled.

Cashew Cream Cheese

1 cup whole raw cashews

1 Tbsp. fresh lemon juice

1 Tbsp. cider vinegar

¼ tsp. salt

3 Tbsp. refined coconut oil, melted

3 Tbsp. plain unsweetened nondairy milk

Boil the cashews for 10 minutes, drain them, rinse them, and add them to a blender or food processor along with all the other ingredients. Process until very smooth and creamy, stopping to scrape down the sides of the vessel or adding a little more milk as necessary. The cheese will thicken as it chills. Refrigerate overnight for best flavor.

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