makes
1
prep
10 minutes
difficulty
Easy
makes
1
serves
preparation
10
minutes
difficulty
Easy
level
Stream free On Demand
Christmas Crackers
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 70 g (½ cup) raw cashew nuts, soaked overnight (or soaked in hot water for 2 hours)
- 100 g drained marinated artichoke hearts
- 1 small garlic clove, crushed
- 3 tsp lemon juice, or to taste
- 3 tsp nutritional yeast, or to taste
- 2 tsp finely chopped flat-leaf parsley
- 70 g (1½ cups) packed baby spinach leaves
- 2 tbsp avocado oil, plus extra to drizzle
To serve
- crispbread, to serve
- 1 punnet baby cucumbers, cut lengthways into quarters
- 200 g snow peas, trimmed, blanched, refreshed
Soaking time: overnight
Instructions
- Place a sieve over a bowl and drain the cashews, reserving the soaking liquid. Combine the drained cashews, artichokes, garlic, lemon juice, nutritional yeast and parsley in a food processor and pulse until finely chopped.
- Gradually add 1-2 tbsp of the reserved cashew soaking liquid to loosen the mixture and give a smoother texture. Pulse again to incorporate everything.
- Add the spinach and pulse to combine. With motor running, gradually add the avocado oil until you have a smooth puree, scraping down the sides with a spatula if needed. Season to taste.
- Transfer to a bowl, drizzle with a little more avocado oil and serve with crispbread, baby cucumbers and snow peas.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Christmas Crackers
