With the warm weather comes outdoor family dinners. Simple, tasty and healthy, Emilie Gaillet’s “faux-mage” cashew spread with grilled hemp seeds recipe is the perfect appetizer to share with family and friends.

INGREDIENTS

- 1 cup of raw cashews, soaked in water for 30 minutes, then rinsed and drained

- 2 tablespoons of nutritional yeast

- 2 tablespoons of lemon juice

- 2 to 3 tablespoons of water

- 1 teaspoon of apple cider vinegar

- 1 shredded garlic clove

- ½ teaspoon fine herb favoured sea salt

- Pepper to taste

- 3 tablespoons roasted hemp seeds

- Crackers of your choice

PREPARATION

1. In a blender, blend all ingredients except grilled hemp seeds for 2 to 3 minutes or until texture is smooth and creamy. (Add one teaspoon of water at a time as needed if it seems too thick.)
2. Transfer the mixture to a cheesecloth and squeeze tightly. Refrigerate overnight.
3. The next day, put mixture in the freezer 10 to 15 minutes before serving.
4. Unwrap the cheese and sprinkle with roasted hemp seeds. Add a fine herb favoured sea salt to taste and serve with bread or crackers.