Directions
- 1Soak lentils overnight.
- 2Drain the lentils and return them to the jar.
- 3Cover the jar with a cloth and keep it upside down to let the water escape.
- 4Rinse the lentils every 12 hours for 2 to 3 days.
- 5Freeze olive oil for 45 minutes.
- 6Add agar flakes to fruit juice.
- 7Bring the mixture to a boil and simmer until most of the flakes have dissolved.
- 8Dissolve the flakes in the juice and drop the mixture into the cold oil using a pipette or fork.
- 9Drain the pearls and rinse off the oil in a bit of water.
- 10Add the spread to a round mold and leave it to firm up in the fridge for around 5 to 7 days.
- 11Blanch wild garlic leaves for a few seconds.
- 12Wrap the blanched leaves around the cashew cheese and serve immediately.
- 13Coat the cashew cheese with a mix of black pepper, sesame seeds, and seaweed for a bolder flavor.
Ingredients
- 1 cup lentils
- 2 cups water
- 1 cup olive oil
- 1 tablespoon agar flakes
- 1 cup fruit juice
- 1 cup cashews
- 1 cup kombucha
- 1 handful wild garlic leaves
- 1 tablespoon black pepper, sesame seeds, seaweed
Equipment
jarbowlstrainerclothpipette or forkpotwhiskround moldknife
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