Basil Cashew Cheese Stuffed Tomato

This recipe is a fantastic twist on the Italian classic – Caprese salad. The tomatoes are sliced and layered with a creamy basil cashew cheese and then served with balsamic and olive oil. It's the perfect way to start any meal.

BASIL CASHEW CHEESE STUFFED TOMATO [VEGAN, GLUTEN-FREE]

INGREDIENTS

• 2-4 fresh vine ripe tomatoes
• 10 ounces soaked cashews
• 3-5 tablespoons nutritional yeast
• 2 sprigs of basil
• 2 tablespoons olive oil
• 2 teaspoons sea salt
• 2 garlic bulbs
• Cracked black pepper
• A squeeze of lemon
• 1 cup of spinach

PREPARATION

1. Soak the cashews in water overnight or for 4-6 hours.
2. Roast the garlic coated in olive oil and salt in your oven on 350°F for 10-15 minutes.
3. In a food processor, blend the spinach, add the yeast, lemon, minced basil, and garlic and mix well.
4. Add the strained cashews and mix everything again.
5. Add the excess water as needed to achieve desired consistency.
6. Slice the tomatoes and create layers with the tomato.
7. Add additional basil if you want.
8. Serve them with olive oil and balsamic vinegar.

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