Om Yoga Magazine
Cashew Cream and Beetroot Crostini
Cashew Cream and Beetroot Crostini
These tasty treats will make a delicious starter for your Valentine’s dinner. The sweet roasted beetroot combined with the hazelnuts and cashew cream is heavenly!
For the cheese
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200g (7oz) cashew nuts, soaked for minimum of 2 hours or overnight
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130g (4.5 oz) plant milk of your choice
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2 cloves garlic
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2 tbsp nutritional yeast
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1 tbsp lemon juice (fresh or bottled)
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2 tbsp coconut oil, melted
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Leaves from around 6 sprigs thyme
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Half a sprig of rosemary, stalks removed and finely chopped
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Salt and pepper, to taste
For the crostini
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Half a baguette (or if gluten-free, use any bread of your choice and cut into small squares)
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Clove of garlic
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