Good morning!
Do I post recipes enough on here? Sometimes I feel like I don’t, but I guess it’s because life has been much busier and I am not being as creative in the kitchen as I was in the past. Most meals are thrown together so quickly and I’ll forget to even take a photo! I hope that once Willow gets older, recipes will get easier to test out and craft. But for now, a lot of short and simple recipes… I hope you guys are cool with that. Because this one in particular is very fast, but hella tasty.
Crunchy, creamy, and packed with protein!
The secret to making this so creamy is to also add a can of mashed white beans. They are not only super creamy when mashed up, but thicken it up a bit. The white beans along with the cashew cream make this sandwich sooo good.
Recipe
You will need:
- 1/4 cup raw cashews, soaked for 5 min in hot water
- 4-5 tbs water
- 1 can chickpea, drained and rinsed and mashed
- 1 can white beans, drained and rinsed and mashed
- 1 stalk celery, diced small
- 1 apple of your choice, diced small (I used Gala)
- 1 tbs dijon mustard
- 1 tsp apple cider vinegar
- Juice from 1/2 lemon
- Dash of: onion powder, thyme
- Salt and pepper, to taste
- Bread of your choice
- Lettuce (optional)
To make:
- In a small bowl, add raw cashews with hot water and allow to soak for 5 min while you prep the rest of the recipe.
- In a medium bowl, add your chickpeas and white beans. Mash up. Feel free to leave some chunks, if you like texture.
- Add your celery, apple, dijon mustard, apple cider vinegar, and lemon. Give it a quick toss.
- In a blender, add your raw cashews with about 4-5 tbs of water. Run until smooth, and add more water if necessary as you go. Once done, add to the rest of your ingredients. Combine well.
- Season with onion powder, thyme, salt, and pepper.
- Enjoy it on bread of your choice with a few leaves of lettuce. YUM!
I hope you enjoy! Have a gorgeous day, friends! xx bianca
