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.
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.