Cashew Fabarella

• Put these ingredients into the blender: drained cashews, aquafaba, tapioca flour, agar-agar or kappa, nutritional yeast, salt.
• Lactic acid powder – if using it, add it now. If using lemon juice, save it for later.
• OPTIONS – if you are adding a ground spice you can add it now into the blend. If you are adding a chopped fresh herb or a seed like cumin or sunflower it would be best to add them after the blending.
• Blend for 60-90 seconds on soup or smoothie power
• Pour into a heavy -bottomed pan then scrape out the blender with a silicone spatula to get as much mixture out as you can. Now add the coconut oil to the mixture in the pan
• Heat gently, stirring very frequently at first, then continually as the mixture starts to thicken. Using the spatula to stir around the edge. The temperature needs to get to 170F/ 325F and the mixture will start to bubble. When stirring, if it leaves the side of the pan it is ready.
• If you are using lemon juice add it now and very quickly beat it well into the mixture.
• Pour into your mould and leave to cool and set

Options

• FLAVOURS: cumin seeds toasted, onion powder, garlic powder/salt, ground black or white pepper, dried herbs, paprika, chopped toasted sunflower seeds.
• FAVE: our favourite addition is 7g dried onion powder and 2g garlic salt which is added before blending.
• NUTS: If you are short on time or forgot to soak the nuts overnight you can make a shortcut by pouring boiling water onto them and leaving them to soak for 3 hours
• OIL: if you wish you can melt the coconut oil and add to the blended mix, then quickly blend again before pouring the mix into the pan to cook it. We have found this to be an additional and unnecessary step