FOR THE CASHEW “CHEESE”

FOR THE CASHEW “CHEESE”

Ingredients:
1 cup (170 g) raw cashews, soaked for 4 hours
1 tablespoon umeboshi plum vinegar

Directions:
3–4 tablespoons water
freshly ground black pepper
1
For the cashew “cheese,” rinse and drain the cashews. Place them in a food
processor with the vinegar and 2 tablespoons of the water. Blend for 3 to 4 minutes,
stopping to scrape down the sides of the bowl as you go. Add more water, a
tablespoon at a time, until a smooth, thick consistency is reached, much like creamy
ricotta. Season to taste with pepper.
2
Wash and dry the collards. One at a time, carefully remove the tough center stem
with a paring knife. Your leaf will now be attached at the top by about 3 inches (7.5-
cm).
3
To assemble, lay each collard leaf flat and overlap the two tails to close the gap.
Spread a quarter of the cashew cheese about an inch (2.5-cm) from the bottom of each
leaf. On top of this add a quarter of the carrots, peppers, and sprouts or shoots.
Starting at the bottom, carefully roll up the collards, tucking in the edges as you go.
Lay them down on the join of the roll so that they stay together. Using a serrated knife,
slice in half and serve.
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