Creamy cashew spread
What I love about plant-based cooking is that there’s never to get bored! The choice of vegetables and plant-based foods out there it’s so huge that a whole lifetime is not enough to try them all and such variety is the key to get creative when it comes to cooking and combining flavours.
Since I moved to a plant-based diet, cooking has never been about creating something that reminded me of animal products' taste, but it’s been a journey of discovery through new colours and flavours… And led by such curiosity, I wake up everyday thinking about what I will cook next.
Today's turn is for this creamy cashew "cheese".
35ml lemon juice
1 tsp nutritional yeast
½ garlic clove
Fresh parsley, a small bunch
Black pepper to taste
Salt to taste
Soak the cashews for 8 hours (or 1 hour in hot water), drain and blend them together with the other ingredients.
Keep on blending until it gets creamy and if you like a smoother texture, just add more water or lemon, depending on how sour you like it. Place it in the fridge for a few hours before serving.
It goes really well on a slice of wholemeal sourdough or with raw veggie sticks.