| 12 | 130 | 146 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 2 h 10 min | 0 min | 4 |
| 1 tsp, ground | Basil, dried |
| 1/2 cup | Cashew nuts, raw |
| 1 1/2 tsp | Cornstarch |
| 1 tsp | Extra virgin olive oil (for brushing) |
| 1/2 clove(s) | Garlic |
| 1 tbsp | Lemon juice (or cider vinegar) |
| 1 tsp | Maple syrup, pure |
| 3 tbsp | Nutritional yeast |
| 1 tsp | Oregano, dried |
| 1/2 tsp | Salt |
| 1 1/2 tsp | Seaweed, agar, dried |
| 1 cup | Water (divided) |
Soak the cashews 1 hour in hot water.
Drain the cashews and place them in a blender along with the basil, oregano, garlic, salt, cornstarch, nutritional yeast, lemon juice, maple syrup and 1/2 cup water.
Process for 1 minute and set aside.
In a saucepan combine 1/2 cup water and agar powder. Add the cashew cream and bring to a boil stirring constantly.
Pour into lightly oiled ramekins and refrigerate at least 2 hours.
Remove by turning upside down onto a board.
| Meat Alternative | 0.5 |
