- 2 cups of soaked raw cashews
- 2 tbsp of pine nuts
- 1 small chilli (about 2cm), deseeded and chopped up very finely
- ½ red capsicum, chopped roughly
- 3 cloves of garlic, minced or finely grated
- 1⅛ tsp himalayan rock salt
- ⅛ tsp black salt (kalak namak)
- 1 tbsp (white) miso
- 1 tbsp nutritional yeast
- ¼ cup rice bran oil
- 1.5 cups oat milk (or another rather plain non dairy milk)
- 6 tsp agar agar
- blend the soaked cashews and pine nuts in the small bowl of your food processor till nicely mixed and fine
- add the capsicum, blend again
- then mix in chilli, minced garlic, salt, black salt, miso, nutritional yeast and blend for a few minutes so that it is really well blended and as smooth as possible
- meanwhile, in a small sauce pan, add oat milk and oil, and sprinkle agar agar on top
- heat and whisk till dissolved
- when mixture is getting thick (which happens when it heats up), pour into the nut mixture while the machine is running
- as soon as you stop the machine, have plastic containers sitting ready to be filled. This recipe makes about 550ml.
- let cool slightly before placing in fridge
- let set for 2 hours