Vegan Test Kitchen 04/28
Cucumber, Cashew Cheese, Caviar
It's never too soon to start thinking about appetizers for the annual Holiday Party. ;)
The base of cucumber was cut thinly on the bias using the benriner/mandoline.
The cashew cheese used quinoa rejuvelac and soaked cashews with a bit of white miso and a wee dram of of nama shoyu and a pinch of sea salt.
The caviar, as always came from blanched tapioca pearls marinated in a nori/oolong tea mix with a shot of Braggs liquid aminos to rouund out the flavor.