Ingredients: 4 people

• 100 g cashew nuts, unroasted and unsalted

• 75 g oat cream

• 45 g malted yeast

• 45 g capers

• 35 g candied tomatoes

• 15 ml lemon juice

• 5 g garlic clove

• salt

Instructions :

• Pour the cashew nuts into water and soak them for 30 minutes. Then drain them. Pour them into the blender with the vegetable cream. Blend until you obtain a smooth preparation.

• Add the capers, the drained and previously chopped candied tomatoes with the lemon juice. Mix until you obtain a homogeneous preparation.

• Finally peel and press the garlic clove and add it to the blender with salt to taste. Blend everything and add a pinch of dried oregano if you like, to add a little more flavor.

• Pour the mixture into a bowl and spread it on toast or slices of toasted bread for an aperitif.

Tips:

• It is also possible to use this spreadable cheese to garnish pasta, for example, such as conchiglioni or lumaconi. Cook them beforehand, garnish them and brown them for 10 minutes in the oven at 200°C with a little tomato sauce.
• If you want a cheese that holds together, add a little more cashews and chill it in a muffin tin to form a cheese shape.

Enjoy your food !