Tomatoes with Basil Cashew Cheese

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Hello & Happy Tuesday!!

 

 

 

 

I’ve never been a fan of Italian food, or chocolate lol (cue the millions of people who always say..”What’s wrong with you?!” lol)

 

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Although I was never into meat, I loved a fancy cheese.. specifically tomatoes and mozzarella, “Caprese Salad” …preferably with wine lol. 

 

 

 

 

 


 

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Since those days, I’ve had the pleasure of experiencing an array of amazing cashew cheeses and even making homemade non vegan mozzarella (at NYU), which was interesting/completing repulsive lol. (it doesn’t look pretty or sanitary)

 


 

 

After exploring recipes with homemade cashew cheese I’ve pursued pasta sauce, veggie pasta sauce, nacho cheese, cheesey mustard dip (for pretzels, recipe coming soon!), but I’ve never tried a a vegan version of tomatoes and mozzarella !!

 

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If you’re looking for a sans dairy version of this classic dish, you’ll love this fresher lighter version that’s not only beautiful, but packed with more nutrients!!

 

 

 

 

 

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Vegan Basil Cashew Cheese Tomato

 

 

 

 

 

Yields 2-4

Tomatoes with Basil Cashew Cheese

20 minPrep Time

20 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 2-4 fresh vine ripe tomatoes
  • 10 oz soaked cashew
  • 3-5 tbsp nutritional yeast
  • 2 sprigs of basil
  • 2tbsp olive oil
  • 2 tsp sea salt
  • 2 garlic bulbs
  • cracked black pepper
  • squeeze of lemon
  • 1 cup of spinach

Instructions

  1. Soak cashews in water overnight or for 4-6hrs (or simply soak for 15 minutes in hot water)
  2. roast garlic coated in olive oil and salt in oven on 350 for 10-15 minutes
  3. In a food processor blend spinach, add yeast, lemon, minced basil, and garlic, once combined add the strained cashews. Add excess water as needed to achieve desired consistency
  4. Slice tomatoes and create layers with the tomato, add additional basil if desired (I love basil)
  5. Serve with olive oil and balsamic vinegar
Cuisine: Lunch/Appetizer | Recipe Type: Salad

Notes

For more flavor serve with a basalmic reduction

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http://www.eatdrinkshrink.com/cooking/tomatoes-with-basil-cashew-cheese

 

 

 

 

 

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I’m Gabrielle, the founder & creator of Eatdrinkshrink.com. I established this website in May of 2012 to share my experience and knowledge as I pursue a career in the field of nutrition. I currently hold a BS in Nutrition & Dietetics from NYU and MS in Nutrition & Health Sciences.

 

 

 

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