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Roasted Garlic Cashew “Chèvre” With Crudités

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DIRECTIONS
Soak cashews overnight in the refrigerator.

Place garlic cloves on a square of aluminum foil and drizzle with the extra-virgin olive oil, then crimp the foil to make a small, sealed package. Roast at 400 degrees F for about 30 minutes. Let cool, mash, and refrigerate.

Drain and rinse the cashews, then place them in a food processor or blender and purée, adding up to 1/2 cup water a little at a time as needed to make a smooth paste.

Blend in  apple-cider vinegar, then transfer to a large canning jar. Cover the jar with a kitchen towel and secure it with a rubber band. Let the purée stand at room temperature for two days until slightly bubbly.

Stir in the mashed garlic cloves, lemon juice, and sea salt. Serve in a small bowl with veggies for dipping. 

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3 Elliptical Workouts For Weight Loss (Free Printable)

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3 Elliptical Workouts For Weight Loss (Free Printable)

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