The subtle sweet and earthy flavour of chanterelle mushrooms takes centre stage on top of toasted french bread, tangy herbed cashew spread and crispy garlic slices. Top with fresh parsley or thyme and coarse sea salt for a perfectly delicious small bite! This recipe requires some advanced planning for soaking the cashews, so be sure to start this step a few hours before you plan to serve.
Place 1 cup of the raw cashews in a bowl and cover with filtered water.Let soak for minimum 2 hours. Rinse and drain the soaked cashews and add to a high powered blender with the remaining un-soaked cashews, lemon juice, sea salt, water and nutritional yeast. Blend on high until the mixture is smooth and even, taking time to scrape down the sides to ensure everything is well incorporated. Spoon the cashew spread in a small bowl and stir in the fresh thyme leaves. Cover and refrigerate for minimum 30 minutes before serving to allow the mixture to firm up.
This recipe makes extra cashew spread; any leftover will last in the fridge for 3-4 days in a covered container.
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