You’ll want to put this cashew feta on everything! Served with a glass of chilled rosé this is the ultimate summer lunch to eat in the garden.
Maple balsamic roasted cherries
1 cup fresh (pitted) or frozen cherries
1 Tbsp maple syrup
1 Tbsp balsamic vinegar
1 Tbsp olive oil
1 sprig rosemary
Preheat the oven to 180degrees. In a small tray toss maple, balsamic and olive oil with the cherries and roast for 15-20 minutes till the sauce is starting to get sticky
1 cup cashews, soaked overnight and drained
1 cup milk of choice
1/2 cup refined coconut oil, melted
2 tbsp nutritional yeast
juice 1 lemon
1/2 tsp onion powder
1/2 tsp garlic powder 1/2 tsp salt
In a highspeed blender, blend ingredients until super smooth. Taste for seasoning, it should be quite salty and tart. Add more lemon juice and salt if needed. Pour into a tray lined with cling wrap and chill til set to the consistency of cream cheese or a soft feta.
Toast some ciabatta or sourdough and top with the cheese then roasted cherries. drizzle with olive oil and black pepper and green herbs.