Recipes
Date posted: 17/10/2019
Ingredients
| Whole cashew nuts | 300g |
| Alpro almond milk | 140ml |
| Chopped garlic in oil | 20g |
| Arco lemon juice | 5ml |
| Maldon sea salt | 4g |
| KTC coconut oil | 20ml |
| Everyday Favourites part baked large white baguette 56cm | 2 |
| Pure olive oil glass | 60ml |
| Everyday Favourites diced beetroot in water | |
| Everyday Favourites cranberry sauce | |
| Chopped thyme |
Method
- Defrost and slice baguettes. Soak the cashew nuts in the milk for 2 hours then place into a food processor and blend with the garlic, lemon juice , sea salt and coconut oil until smooth then place into the fridge until required.
- Slice the baguette into even slices and drizzle with olive oil and then bake until golden brown.
- Mix the drained beetroot with the cranberry sauce and chill.
- To assemble spread the cashew mix onto the bread crouton , top with the beetroot mix and finish with a sprinkle of thyme - serve as a canape, buffet or starter.