Fromage végétal enrobé aux pistaches




  • 100 g ( 0,22 lbs) cashew nuts, to soak the day before
  • 50 g (0,11 lbs) pistachios
  • 2 lime
  • 1 garlic clove
  • 1 tablespoon white vinegar
  • 1 tablespoon white wine
  • fresh herbs of your choice, optional
  • salt and pepper

 

Put all the ingredients except the herbs in your blender. Add a tablespoon of water and mix to obtain a fine texture. The consistency should be creamy. Add water as needed.

Season with salt and pepper, add the herbs and mix well. Place everything in cheesecloth and place in a colander over a bowl.

Unmold the cheese then roll it in the crushed pistachios. Serve with toasted crackers or toast.

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