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Avocadoes Stuffed with Cashew Cream

Avocados Stuffed With Tangy Cashew Cream

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

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

Method
 

  1. Blend all ingredients for the filling in high-speed blender until smooth.
  2. Cut the avocados in half, remove the seeds, and with a spoon scoop out the flesh in one piece.
  3. 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.
  4. Add cherry tomato julienne on the side.
  5. Buon Appetito!