This raw, vegan tower of power helps you go the distance on healthy meals that are undeniably photo-worthy. The texture of the cashew “cheese” is soft, pillowy, and moist, just like the real deal. You’ll want to use big, juicy garden-fresh tomatoes here.
Soak it up
Psyllium husk is the magic ingredient that turns cashew paste into a mozzarella-like consistency. It’s a dietary fibre that can suck up several times its weight in water. It’s also a great egg replacer in vegan baking. To replace a single egg in a recipe, mix 1/4 cup (60 mL) water with 1 tsp (5 mL) psyllium powder.
Cashew Cheese Pesto Caprese Stacks
Ingredients
- 1 cup (250 mL) raw cashews
- 2 Tbsp (30 mL) unflavoured psyllium husk powder
- 2 Tbsp (30 mL) nutritional yeast
- 1 tsp (5 mL) Italian seasoning
- 1/4 tsp (1 mL) sea salt
- Juice of 1/2 lemon
- 2 cups (500 mL) packed arugula
- 1 cup (250 mL) fresh basil
- 1/3 cup (80 mL) raw sunflower seeds
- 2 garlic cloves, peeled and chopped
- Juice of 1/2 lemon
- 1/4 tsp (1 mL) salt
- 1/4 cup (60 mL) extra-virgin olive oil
- 4 medium tomatoes, sliced into 3/4 inch (2 cm) rounds
- 8 tsp (40 mL) balsamic vinegar or 4 tsp (20 mL) balsamic syrup
Nutrition
Per serving:
- calories416
- protein11 g
- total fat35 g
- sat. fat6 g
- total carbohydrates25 g
- sugars7 g
- fibre8 g
- sodium305 mg
Directions
01
In bowl, place cashews, cover with water, and let soak for at least 2 hours.
02
To bowl, add psyllium and 1/2 cup (125 mL) water, stir well, and let sit for 10 minutes until very thick and gel-like.
03
In blender container, place drained cashews, psyllium gel, 1/2 cup (125 mL) water, nutritional yeast, Italian seasoning, lemon juice, and salt, and blend into a smooth paste. If needed, add water, 1 Tbsp (15 mL) at time, to help with blending. Transfer mixture to shallow container and spread it out into an even layer about 1/2 inch (1.25 cm) thick. Chill for at least 2 hours. Slice into 2 x 2 inch (5 x 5 cm) squares.
04
In food processor, combine arugula, basil, sunflower seeds, garlic, lemon juice, and salt. Process until well mixed but still chunky. With machine running, drizzle olive oil through top tube, until combined.
05
To make each caprese stack, top 1 slice of tomato with 1 slice of cashew cheese and 1 Tbsp (15 mL) pesto. Repeat with another slice of tomato, another slice of cheese, and additional pesto. Top with third slice of tomato. Drizzle on 2 tsp (10 mL) balsamic vinegar or 1 tsp (5 mL) balsamic syrup. Top with freshly cracked black pepper.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
