Delicious and colorful 3 types of vegan cashew cheese, on top of roasted eggplants
מרכיבים
For the base cheese:
1 cup raw cashew
¼ cup water
¼ cup lemon juice
½ tea spoon salt
For the green cheese:
1 cup raw cashew
¼ cup water
¼ cup lemon juice
½ tea spoon salt
2 handfuls of spinach
For the red cheese:
1 cup raw cashew
¼ cup water
¼ cup lemon juice
½ tea spoon salt
Roasted red peppers (pieces from about 3 peppers)
For the eggplants:
1 eggplant (or more, according to the number of diners)
הוראות הכנה
To make the cheese: Soak the cashews in warm water for 10 minutes (if you are using a high speed blender you can skip the soaking), drain and place in a blender along with the rest of the cheese ingredients (each cheese color and its own ingredients). Blend until it reaches a smooth texture.
To make the eggplants: Slice the eggplant to 0.5 thick slices and brush both sides with olive oil. Heat a griddle pan brushed with some olive oil (make sure it is very hot) and cook the eggplants on the griddle for a couple three of minutes per side (until they are brown and soft).
Prepare the dish: Take 4 slices of eggplants in about the same size, spread 3 of them with the different 3 types of cheese and top with the 4th slice.
Recipe by Vegan High Tech Mom at https://www.veganhightechmom.com/%d7%92%d7%91%d7%99%d7%a0%d7%aa-%d7%a7%d7%a9%d7%99%d7%95-%d7%91%d7%a9%d7%9c%d7%95%d7%a9%d7%94-%d7%98%d7%a2%d7%9e%d7%99%d7%9d-%d7%95%d7%a6%d7%91%d7%a2%d7%99%d7%9d-%d7%a4%d7%9c%d7%95%d7%a1-%d7%a4%d7%a8/