Ever since I’ve encountered cashew I found it intriguingly soft and exotic. The best part of it is that you can easily turn it into a salty spread or a delicious desert. Either way, be generous with the lemon juice.
For this one I used fresh mint, garlic and salt. Put the hydrated nuts into the food processor, add the seasonings and mix well. I was inspired by the way my mother use to stuff the peppers with soft cheese and then slice it, but I have to admit the texture here is not firm enough as the cheese 🙂 Better serve it as a spread on any kind of peppers or leaves.
If you don’t have enough cashew, you can easily incorporate some grated coconut and carrot. Instead of fresh mint, use dry one or simply mint water . Just get rid of the garlic and you’ll get a pretty fancy spread. Serve it with pomegranate seeds and juice and you’ll have a winner for the dinner!
list of ingredients
- cashew nuts, soaked for a couple of hours
- fresh or dry mint/ mint water
- lemon juice
- option 1: garlic
- option 2: grated coconut and carrot + pomegranate