VEGAANINEN JUUSTOTARJOTIN
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VEGAN CHEESE TRAY
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INGREDIENTS
30g both Cashew & Pecan Nuts
175g Vegan Yoghurt*
Basil
Sea Salt & Black Pepper
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Dill & Black Pepper
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METHOD
Soak Cashews & Pecans in a boiled water ~1 hour
Blend them with vegan yoghurt until the texture becomes smooth
(I had a problem with my blender so I had to use a fork that`s why my cheese has a little extra texture:D)
Add Seasoning & Chopped Basil
BLEND
Create block -shape
Cut it half
Decorate the other half with Dill & the other half with black pepper
Cover with plastic wrap and set in a freezer
Take the cheese into room temperature ~30 minutes before serving
TIP:
Switch between different nuts to adjust the flavor
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SERVE WITH DIFFERENT FRUITS OF YOUR CHOICE
PASSION FRUIT
WATERMELON
SEA BUCKTHORNS
MACARON REESE`S
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INGREDIENTS
1 can of chickpea water "Aquafaba"
2 tbsp Organic Apple Cider Vinegar
2 tbsp Freeze -dried raspberry Flour
1,5 dl Organic Brown Sugar
1 tbsp Vanilla
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Peanut Butter
Dark Raspberry Chocolate
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METHOD
Add chickpea water & Apple Cider Vinegar in a bowl
Whisk 2 minutes with electric whisker
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Add freeze -dried raspberry flour & sugars
Whisk ~10 minutes
(This highly depend on how powerful the machine is & whether you are using electric whisker or food processor,
My macarons came out a little flat as my machine wasn`t powerful enough)
Use a spoon or "squeezing bag" create small round -shaped piles on a baking sheet
BAKE IN AN OVEN 100 C / 1,5 H
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Let them cool down properly
Take two pieces of macarons & add peanut butter between
Place in a freezer to set at least 30 minutes
Melt Dark Raspberry Chocolate & cover the MACARONS to create MACARON REESE`S
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IT WAS WORTH IT TO TAKE ALL THAT TIME TO CREATE THESE
THE NEW YEAR`S EVE
FIND MY TRAVEL TIP FROM HERE
Happy New Year!
Love,
- J -
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