|2 h 10 min||0 min||2 h 10 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 tbsp||Lemon juice (or cider vinegar)|
|1 tsp||Maple syrup, pure|
|3 tbsp||Nutritional yeast|
|1 tsp||Oregano, dried|
|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.