California Farm Grilled Carrot and Cashew Vegan Cheese Dinner

Name: How to cook California Farm Grilled Carrot and Cashew Vegan Cheese Dinner - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people, 2 big dinners
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Grilled Carrot and Cashew Vegan Cheese Dinner

I love to make cashew cheese because it has the same fat contents as dairy cream. It is rich and filling like dairy cheese, and very tasty. It develops a crust when kept in cheesecloth and stays soft and fresh for months. I just keep an eye on worldwide child labor used to harvest cashew nuts, it worries me. I am willing to pay more for cashew nuts if there was global certification. Wintercarrots are delicious when grilled with cheese. They make a full and filling dinner with lemon pepper harissa and garlic confit oil. Here is how I make it.

Ingredient

Food ration :

2 people, 2 big dinners

Cooking time :

45 minutes

4 cups

winter carrots cut in 1/4” sticks, 4” long

1 cup

cashew cheese

4 Tbs

harissa lemon pepper sauce

4 Tbs

garlic confit olive oil

Fresh mint leaves for topping

Cooking instructions

* Step 1

Scrub unpeeled carrots, cut in 1/4” sticks, 4” long. Boil 20 minutes with seasalt till sweet and al dente. Taste, should be sweet but still crunchy and crisp.

* Step 2

Grill carrot sticks to develop a crust. Turn broiler on in oven to 450F degrees, bake a gold crust on the carrots, four minutes, turn, four minutes other side. Cut cashew cheese in 1/4” sticks, 4” long, add to carrots, add harissa sauce.

* Step 3

Turn oven down to 350F degrees, melt cheese, about 6 minutes. Toss carrot sticks, lemon pepper harissa sauce and molten cashew cheese. Garnish dish with fresh mint leaves, serve.