A simple reworking of an Italian antipasto (starter) that's raw, dairy-free and oh so tasty!
*3 large heirloom tomatoes
*8 large basil leaves chopped
*oilve oil (high quality is best...your tastebuds will thank you!)
*1 cup cashew "cheese" (see recipe below)
*thinly slice tomatoes and place on large plate. place small a dollop of "cheese" in middle of tomato. sprinkle with chopped basil. drizzle with olive oil.
***feel free to adjust recipe according to the desired quantity. you may want more "cheese" on each tomato for example.
*1 cup soaked and rinsed cashews
*1/4 tsp. sea salt
*1 Tbs. lemon juice
*2 Tbs. water
*place all ingredients in blender and blend on low, increasing the speed as things begin to move. add more water as needed, only a little at a time so that the "cheese" does not become too fluid. blend until thick and smooth.