Recipe: Cashew and Almond based cheese with Pepper, served with Macè’s Aubergine and bell Pepper Sauce

Delicious vegan dish to enjoy in company

Ingredients:

• Vegan cashew and almond cheese (you can also use other vegan cream cheese)
• Macè’s Aubergine and Bell Pepper sauce
• Breadsticks or whole meal bread
• Mixed salad to taste
• Black and pink pepper (optional for flavouring the cheese)

Preparation:

If you prefer to buy ready-made vegan cheese, you will find good options in well-stocked supermarkets.
If you wish to prepare it at home:
 

• Soak 200 g cashews the night before.
• After soaking overnight, drain the cashews and blend them with two tablespoons of lemon juice, two tablespoons of soy milk, 10 g sesame seeds and 10 g baking powder.
• You will get a mouldable paste that you can put into moulds (like those for cottage cheese), add black and pink pepper for a stronger flavour.
• Your vegan cheese is ready!
• Serve the prepared vegan cheese with a mixed salad and breadsticks or whole meal bread.
• Add a special touch with Macè’s Aubergine and Bell Pepper Sauce, which can also be used cold.

Tips for Perfect Presentation

Present each dish separately, so that each diner can compose their own dish.
Use black and pink pepper to decorate and give an extra touch of colour and flavour.
 
With this recipe, you will bring to the table a dish full of flavour and nutrition, perfect for a vegan diet or simply wanting to try something new and delicious. The Macè’s Aubergine and Bell Pepper sauce will perfectly complement the flavour of the cashew and almond cheese, making every bite unforgettable.