Roasted Tomatoes filled with Cashew cheese

How to turn a classic recipe into a vegan classic recipe. Easily. Instead of using classic cheese, I made my own vegan cashew cheese with parsley and garlic. And let the tomatoes make the rest .)
Roasted Tomatoes filled with Cashew cheese
  • fresh Tomatoeas
  • 1 cup Cashews (soaked)
  • 1 handfull fresh Parsley
  • Juice of 1 Lime
  • Salt to taste
  • 2 cloves Garlic
  • Olive oil
  1. To make the vegan cheese, add cashews + garlic + salt + water (adding gradually if the cheese too thick) in the blender and blend until smooth. Add the fresh parsley and pulse the blender for one more time.
  2. Cut off the tomato tops and scoop out the tomato "meat" just to make enough space for cheese filling. Fill the tomatoes with cheese, sprinkle with extra parsley and olive oil and roast in the oven until slightly golden.


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