- Serves: 2
- Preparation: 10 minutes
- Cooks In: 10 minutes
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Ingredients
Method
Place cashews in a bowl and cover with water. Cover the bowl with cling film and refrigerate overnight.
To make the cashew spread, strain the liquid from the cashews. Place soaked cashews in a food processor with salt, lemon juice, tahini, garlic powder and olive oil. Blitz the mixture until a paste forms. Add 1 tbsp water at a time, blitzing after each addition until the spread becomes smooth. Set the cashew spread aside until ready to serve.
To cook the mushrooms, heat a frying pan over high heat. Once the pan is hot, add the mushrooms and dry fry for 4-5 minutes. Add olive oil and thyme leaves to the pan. Cook, stirring for a further 1-2 minutes. Season with salt and pepper.
Toast the bread.
To serve, place a generous amount of the cashew spread on each piece of toast. Top with sautéed mushrooms and snow pea tendrils.
Ingredients
Directions
Place cashews in a bowl and cover with water. Cover the bowl with cling film and refrigerate overnight.
To make the cashew spread, strain the liquid from the cashews. Place soaked cashews in a food processor with salt, lemon juice, tahini, garlic powder and olive oil. Blitz the mixture until a paste forms. Add 1 tbsp water at a time, blitzing after each addition until the spread becomes smooth. Set the cashew spread aside until ready to serve.
To cook the mushrooms, heat a frying pan over high heat. Once the pan is hot, add the mushrooms and dry fry for 4-5 minutes. Add olive oil and thyme leaves to the pan. Cook, stirring for a further 1-2 minutes. Season with salt and pepper.
Toast the bread.
To serve, place a generous amount of the cashew spread on each piece of toast. Top with sautéed mushrooms and snow pea tendrils.
