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Recipe by:Trisha and Kuteer
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Avocados Stuffed With Tangy Cashew Cream
Prep:15minTotal:15minServes:4
Ingredients
Filling
- 1cupcashewssoaked 4 hours and rinsed
- 1/2cupwater
- 1Tbspnutritional yeast
- 1tspapple cider vinegar
- 2tsplemon juice
- 1tsptahini
- 1/4clovegarlic
- 1/4tspsalt
- 1tspolive oilextra virgin
Garnish
- 1Tbspchiveschopped
- 4bazil nutsroughly ground and mixed with ½ teaspoon tamari. Dehydrate for 1 hour at 108°F / 42°C. (optional, but gives a nice crunchiness)
- 4cherry tomatoescut julienne
- 2Tbspblack olive pate
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- 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!
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Ingredients
Filling
Garnish
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Directions
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Notes
