Name: Avocados Stuffed With Tangy Cashew Cream
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 cup cashews (soaked 4 hours and rinsed); 1/2 cup water; 1 Tbsp nutritional yeast; 1 tsp apple cider vinegar; 2 tsp lemon juice; 1 tsp tahini; 1/4 clove garlic; 1/4 tsp salt; 1 tsp olive oil (extra virgin); 1 Tbsp chives (chopped); 4 bazil nuts (roughly ground and mixed with ½ teaspoon tamari. Dehydrate for 1 hour at 108°F / 42°C. (optional, but gives a nice crunchiness)); 4 cherry tomatoes (cut julienne); 2 Tbsp black olive pate

Avocados Stuffed With Tangy Cashew Cream

Serves

Level

Easy

Ingredients

Ingreds.

Total

15Min

Serves

Level

Easy

Ingredients

Ingreds.

Total

15Min

There's more than one way to eat an avocado, that's what they say! But you might not want to eat them any other way after you've tried these cashew cream stuffed avocados! With tamari, lemon, and nutritional yeast, the cashew cream is a tangy treat that pairs beautifully with the natural richness of the avocado. Looks fancy, tastes great! A wonderful appetizer or snack.

Ingredients

Filling

1 cup cashews soaked 4 hours and rinsed
1/2 cup water
1 Tbsp nutritional yeast
1 tsp apple cider vinegar
2 tsp lemon juice
1 tsp tahini
1/4 clove garlic
1/4 tsp salt
1 tsp olive oil extra virgin

Garnish

1 Tbsp chives chopped
4 bazil nuts roughly ground and mixed with ½ teaspoon tamari. Dehydrate for 1 hour at 108°F / 42°C. (optional, but gives a nice crunchiness)
4 cherry tomatoes cut julienne
2 Tbsp black olive pate

Servings:

Units:

Directions

Prep

15 min

Total

15 min

Blend all ingredients for the filling in high-speed blender until smooth.
Cut the avocados in half, remove the seeds, and with a spoon scoop out the flesh in one piece.
Brush olive pate on a plate, place the avocado half on top and fill with the filling. Garnish with ground Brazil nuts and chopped chives.
Add cherry tomato julienne on the side.
Buon Appetito!