Creamy cashew cheese with corn and chickpeas over sourdough toasts are the perfect decadent meal for brunch dates at home!
1 cup cashews
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp paprika
1/8 tsp cayenne pepper
1/4 tsp ground turmeric
1/4 tsp apple cider vinegar or wholegrain mustard
1/2 - 3/4 tsp salt, to taste
1/3 tsp cracked black pepper
1/4 cup nutritional yeast
1/2 cup almond milk
2 fresh corn on the cobs or 3/4 cup tinned / frozen
1 tbsp extra virgin olive oil
pinch of salt
1 can chickpeas (rinsed + drained)
2 - 3 tbsp water to thin
4 slices toast of choice
pinch of chilli flakes to serve + black pepper (optional)
Soak the cashews in boiling water for 2 hours. Drain.
Preheat the oven to 200C / 180 fan. If using fresh corn, remove the husks + corn kernels using a sharp knife.
Add to a baking tray lined with greaseproof paper. If using tinned, rinse and drain. If using frozen, place in a mug with boiling water and allow to stand for 5 mins. Rinse + drain. Toss with 1 tbsp of olive oil + pinch of salt.
Roast the corn for 20 mins until slightly charred, turning once.
Add soaked chickpeas plus all the cashew cheese ingredients to a high speed blender and blitz until super smooth. About 2 mins.
Add cashew cheese to pan with the chickpeas and corn. Heat on a med / low heat until warm, thinning with 2 - 3 tbsp of water or to your liking. Check seasoning to taste.
Serve over toasts or in a jacket sweet potato and top with black pepper and optional chilli flakes.