My husband and I love to sit down with a snack once the kids are in bed and this is one of our favourites. Packed full of vitamins, minerals and protein, the tangy salsa accompanies the creamy cheese perfectly.
For the cashew cheese blend the ingredients for about 5 minutes until smooth and creamy (yes it’s that simple). (Store any leftovers in the fridge).
6 oz cashew nuts
75 ml olive oil
75 ml water
1 tablespoon tahini
1 tablespoon of nutritional yeast
1/2 teaspoon garlic salt
Juice of 1 lime
For the salsa place one, deseeded red pepper in blender and lightly pulse (or finely chop). Pour into a bowl. Lightly blend a handful of cherry tomatoes. Add to peppers and add 2 tablespoons of corn, a sprinkle of chilli flakes and 2 teaspoons of apple cider vinegar. Season to taste and give a good mix.