The first time I made this recipe, myself and my toddlers gobbled it all up. It was flavorful, gooey and cheesy, without the dairy! Some fresh, crusty Italian bread made it the perfect mid afternoon snack. The original recipe is from Kind State of Mind, and I found it through the Bosh! Facebook page.
1 cup soaked cashews
1 clove garlic
2 tbsp tapioca flour
1/2 tsp salt
1.5 tbsp Nutritional yeast
2 tsp apple cider vinegar
3/4 cup warm water (200ml)
3 cloves garlic (cut into sticks)
rosemary (a few sprigs)
black pepper (to taste)
olive oil (splash)
1. Preheat the oven to 350F. Line a small round baking dish with unbleached parchment paper. I used a round Pyrex storage container.
2. Add all of the ingredients except for the rosemary, olive oil and garlic, into a high powered blender, such as the Vitamix.
3. Pour the liquid into a saucepan on medium heat, and stir until slightly thickened.
4. Once the mixture is thickened, pour it into the lined baking dish, and place the garlic sticks and rosemary into the mixture. Drizzle the olive oil on top.
5. Bake for 20 minutes.
6. Remove from oven and immediately enjoy with some crusty bread!
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