I discovered the avocado-cashew cheese combination when post-workout brunching with a lovely friend in Abu Dhabi. Despite my good manners, I was just eating one after another and couldn’t stop. This is my attempt at recreating it.

Cashew cheese is something a lot of vegans use to replace the real thing because it contains nutritional yeast, which gives it a cheesy taste. If you don’t have any (it can be found at the Organic Food Cafe) or prefer to slightly change it up, feel free to substitute it with a bit of smashed garlic, minced herbs or a few drops of lemon essential oil. She served these up on some amazing gluten free whole grain/seed flatbreads but feel free to use your favorite crackers.

Makes 1 large platter (about 40 small crackers)

Ingredients:

Cashew cheese

Instructions:

  1. Drain the cashews and place in blender with all the cashew spread ingredients. Blend until it has a smooth consistency.
  2. Spread the cashew cheese on the crackers and top with a slice of avocado, a hint of smoked paprika and a few drops of lemon juice
  3. Serve immediately