Saturday, April 28, 2012

Cucumber, Cashew Cheese, Caviar

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.

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