Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Start by soaking the
Cashew Nuts (125 g)
in water overnight or for a few hours while you do other things. I like to use this time to clean, grocery shop, or walk the dog.
Step 2
Add the
Fresh Basil (10 g)
, drained cashews,
Garlic (1 clove)
,
Nutritional Yeast (10 g)
,
White Miso Paste (9 g)
,
Water (15 mL)
, juice from
Lemon (1)
and
Salt (1 pinch)
to a food processor.
Step 3
Blend until everything is mixed together and the mixture becomes more like a paste. You’ll likely have to stop a few times to scrape down the edges. The mixture shouldn’t be runny and should actually be a bit sticky.
Step 4
Roll the mixture into small balls in the palm of your hand. Your hands will get very full of cheese mixture! Roll each ball in
Panko Breadcrumbs (25 g)
, this will make them less sticky and easier to work with.
Step 5
Put
Canola Oil (30 mL)
into a skillet on medium-high heat. Allow the oil to heat until a splash of water on the pan results in the oil spitting. Then place 1-3 cheese balls in the pan and fry. Flip and brown the other side.
Step 6
Place fried cheese on paper towels to absorb any excess oils.
Step 7
Whisk the dressing together by adding the
Olive Oil (30 mL)
,
Apple Cider Vinegar (5 mL)
, and
Agave Syrup (5 mL)
.
Step 8
Chop the
Kale (50 g)
and add the
Pickled Beets (20 g)
and dressing.
Step 9
Serve with fried cheese on top and enjoy!
