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:
- Your favorite crackers
- 2 avocados, sliced thin
- Juice of half a lemon
- Smoked paprika
- Himalayan sea salt, pepper
Cashew cheese
- 1 cup of raw, unsalted cashews, soaked in water for at least 6 and up to 24 hours
- 1/4 cup of filtered water
- Juice of 1/2 lemon
- 1 tbsp olive oil
- 1 tbsp of nutritional yeast (optional – see note above)
- Salt
Instructions:
- Drain the cashews and place in blender with all the cashew spread ingredients. Blend until it has a smooth consistency.
- 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
- Serve immediately
