December 23, 2013
(last updated September 3, 2020) 
Easy Raw, Vegan Appetizer: Endive Boats with Rosemary Cashew Cheese, Shaved Apple, and Pomegranate Seeds
I am so glad that yesterday’s round up of holiday recipes was a hit! But if you were left wanting more, here’s a beautiful, easy vegan and raw appetizer to share with guests at any point in the next week or two (or year round, if you like). They’re endive “boats” stuffed with a dollop of salty, creamy rosemary cashew cheese, thin slivers of apple, and bright, tangy pomegranate seeds. Colorful, flavorful, and healthy.
The cashew cheese in this recipe is just a simple variation on the cashew cheese I always make. If you don’t care for rosemary, you could feel free to substitute other herbs of your choice. Thyme, dill, and basil all work perfectly.
Easy Raw, Vegan Appetizer: Endive Boats with Rosemary Cashew Cheese, Shaved Apple, and Pomegranate Seeds
Author -Yields: 16 endive boats
Ingredients
- 1 1/2 cup cashews soaked for a few hours and drained
- 1/4-1/2 teaspoon sea salt to taste
- 1 clove garlic minced (optional)
- 1/4 cup nutritional yeast
- 2 tablespoons fresh lemon juice
- 3 tablespoons fresh rosemary chopped
- 1 small apple grated on a box grater or sliced thinly on a mandolin
- 3/4 cup pomegranate arils
- 16 endive leaves
Instructions
- 1. Place the cashews in a food processor and pulse to break them down. Add the salt, garlic if desired, nutritional yeast, and lemon. Run the motor and drizzle in about a third of a cup water, or as needed, until the cashews take on a creamy, even texture (similar to a pate, or a thick hummus). You'll probably need to stop a few times to scrape the bowl down.
- 2. Pulse the rosemary into the cashew cheese and set aside.
- 3. Arrange the endive leaves on a serving platter. Fill each one with two tablespoons of the cashew cheese. Cover each with a small amount of grated apple and about a scant tablespoon of pomegranate arils. Serve.
Whether you or your guests enjoy raw foods or not, it’s hard not to be delighted with all of the texture and flavor in this appetizer dish. I’m excited to start serving it to friends.
Apologies for the express post tonight, but I’m home now, and the city is calling. I’ll be back tomorrow with a round up of post-holiday breakfast ideas. Wishing you all a happy and warm evening.
xo
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Categories: Recipes,
Side Dishes
Ingredients: Cashew Nuts
Dietary Preferences: Gluten Free, No Oil, Raw, Soy Free, Vegan
Recipe Features: Holidays
Ingredients: Cashew Nuts
Dietary Preferences: Gluten Free, No Oil, Raw, Soy Free, Vegan
Recipe Features: Holidays
Leave a Comment
Can I make the cashew cheese a day before , refrigerate and then serve in endive the next day? Thanks!
Definitely!
Hey Gena. Any way of subscribing to your blog so I get notified by e-mail when you post something? Ta. Kathrine
On the right hand side of this page it says “stay connected”. Just click on the envalope and enter your info 🙂
Beat me to it! Thanks, lady.
Does the grated apple get brown-ish? Or do you douse them in lemon juice beforehand…?
These look very fancy and cute, thanks!
Wow, that looks so fancy! I think if you are using endive, the dish is automatically fancy, but adding pomegranate and cashew cheese kind of takes it out of the realm of known fanciness! It sounds so simple to make yet it would definitely impress people. Amazing job!