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Cashew Cheesee And RAWvioli

Ingredients
  Cashews 2 Cup (32 tbs), soaked overnight
  Olive oil 6 Tablespoon
  Lemon juice 4 Tablespoon
  Sea salt 1 Teaspoon
  Garlic 1 Teaspoon, granulated organic
  Fresh basil 5 Medium
  Agave 1 Tablespoon
  Black pepper 1⁄2 Teaspoon, crushed
  Zucchini 1 Medium, sliced thinly
For garnishing
  Sundried tomato sauce 3 Tablespoon
  Basil leaves 2
  Black pepper 1 Teaspoon
Directions

MAKING
1. For the cheese: In a blender, add in the cashew nuts, olive oil, lemon juice, sea salt, garlic, basil leaves and agave.
2. Blend the ingredients, starting at low speed, then increase the speed to medium high or until well combined and smooth.
3. Add black pepper and pulse it at high speed or until well combined, smooth and creamy. Once done, transfer it into a bowl and set aside for firming.
4. Take zucchini slices two at a time, apply olive oil on both sides of the slices.
5. Take one teaspoon of the cheese and spread it over one zucchini slice and top with the one like a sandwich. Repeat steps 4 and 5 until all the slices are used.

SERVING
6. Plate these zucchini rawvioli and spoon some sundried tomato sauce in the middle and serve it garnished with basil leaves and black pepper.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Method: 
Blending
Dish: 
Spread
Ingredient: 
Cashew
Interest: 
Healthy
Preparation Time: 
40 Minutes
Servings: 
2

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