FILLED AVOCADO WITH RAW CHEESE
The other day I made some quick lunch. I had some raw cheese, sprouts and avocado. Then I made some good salad and the lunch was ready!
Raw cheese:
2 cups cashews
3/4 cup water
1 tablespoon lemon juice
1 teaspoon sea salt (or slightly less)
1/3 cup nutritional yeast
Optional: 2 to 3 more tablespoons water if needed to facilitate blending
3/4 cup water
1 tablespoon lemon juice
1 teaspoon sea salt (or slightly less)
1/3 cup nutritional yeast
Optional: 2 to 3 more tablespoons water if needed to facilitate blending
1. Throw all ingredients in a high-speed blender and blend.
2. The best way is to blend from going slow all the way up to fast again. You can also add a bit more water (mentioned above) but I try not to add any more water than three additional tablespoons because you want to keep the texture more on the thick side.
3. Pill the avocado take the seed away and fill the hole with raw cheese. Top with your favorite sprouts. You can also made you favorite salad as I did!
Leftover raw cheese sauce will keep for up to four days in a tightly sealed container in the refrigerator.
Enjoy!!!
2. The best way is to blend from going slow all the way up to fast again. You can also add a bit more water (mentioned above) but I try not to add any more water than three additional tablespoons because you want to keep the texture more on the thick side.
3. Pill the avocado take the seed away and fill the hole with raw cheese. Top with your favorite sprouts. You can also made you favorite salad as I did!
Leftover raw cheese sauce will keep for up to four days in a tightly sealed container in the refrigerator.
Enjoy!!!
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