Courgette and Carrot Crunch
8th April 2015
New You Quinoa Sweet Potato Cakes
8th April 2015
Ingredients
- 1 cup cashews soaked overnight, rinsed and drained
- 1/4 cup Unsweetened Coconut Flakes soaked for 15 minutes, drained
- 1/2 cup fresh lemon juice
- 1/2 tsp agave nectar
- pinch of Himalayan Crystal Sea Salt
Servings: min i loaf
Instructions
- Add all ingredients to the bowl of a food processor and process until very smooth.  You'll need to stop the machine and scrape the sides every few minutes.  This will get smooth it just takes time and patience.
- Line a mini-loaf pan or other small/shallow dish with a couple of layers of cheese cloth.
- Scrape the cheese into the dish, pressing down so that the cheese gets into the corners.
- Press down the cheesecloth over the top, place in the refrigerator and place something heavy on top of the cheese/cheesecloth.
- Let the cheese rest in the fridge for 24+ hours.
- Carefully remove the cheese from the pan. Â Take off the cheesecloth and serve with rice cake or vegetable sticks.
- Enjoy!
