You know that smell when you sautee crushed garlic in a pool of butter?

That.

Right there.

That is what makes me happy.

This blog is my way of continuing that inspiration.

You can contact me at: thesundaylarder@gmail.com

Cashew cheese balls with dukkah and lemon infused olive oil

Cashew cheese balls with dukkah and lemon infused olive oil

 
 

Finally! A cheese board option for those who can't handle the dairy train.

Toasty, spicy dukkah, lemony olive oil, and a creamy cashew cheese here combine to create a perfect trifecta of snacking goodness. Smeared over crackers or crusty bread, this is a dairy free cheese option which is actually worthy of your time and effort.

With cashews at its base, it's the usual story here. Make sure you soak the cashews well so they are nice and soft when they go into your blender. 4 - 6 hours will do it (or overnight if that's easier),  or at a pinch you can speed up the process by soaking in boiling water for 30 minutes. 

If you have access to a super-powered blender or Vitamix, this will be easier and faster for you and you'll get a smoother result. But with perseverance you can get a great result in a regular (mere mortal) blender or food processor. Just make sure you give it a break from time to time as you blend - it's not used to working out that hard. 

The cheese balls will keep in the fridge for 3-4 days, ready to be pulled out, doused in the olive oil, and served at a whim. Should there be any dukkah left over, this can be kept in a jar in the fridge for a few months. Sprinkle it on pretty much everything - salads, hummus, roasted potatoes or pumpkin. I highly recommend a generous dousing over avocado on toast with a little lemon and olive oil to boot. Amazing.

 

Cashew cheese balls with dukkah and lemony olive oil

Makes sufficient snackage for 6-10 people (appetite dependent)

 
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