200 ml coconut milk or cream or regular plant milk
Pinch of salt
Harissa paste
Olive tapenade paste
Diced olives
Salt and pepper to taste
Chilli oil to serve
Pine nuts
Fresh dill
Method
Add the soaked cashews, nutritional yeast, cornstarch, coconut milk, and some salt to a high-speed blender and blend until smooth.
Pour into a baking container, top with a few tsp harissa, olive oil tapenade, diced olives, and pine nuts, and then bake for 15-18 minutes at 180 degrees Celsius.
Once baked and golden, serve with a few tsp chili oil, fresh dill, and some crackers!
Photo Gallery
I Hope you love this yummy recipe as much as we do!!
