Caramelised red onion and cashew cheese canapés

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Ingredients

1 packs pack ready rolled puff pastry ready rolled puff pastry
50 g g flour flour
for dusting
150 g g cashew nut cashew nut
120 ml ml soya milk soya milk
2 tbsp tbsp lemon juice lemon juice
1 tsp tsp dried chives dried chives
0.25 tsp tsp dried onion dried onion

For the caramelised onions

2 tbsp tbsp olive oil olive oil
3 red onions red onion
halved and sliced fine
4 tbsp tbsp brown sugar brown sugar
3 tbsp tbsp balsamic vinegar balsamic vinegar
plus extra for garnish
1 pinches pinch salt salt
1 pinches pinch white pepper white pepper
2 sprigs sprig fresh thyme fresh thyme
plus extra for garnish

Caramelised red onion and cashew cheese canapés

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1:00 h
(11)

Method

Preparation time: 0:20 min

Created by plant-based chef Gaz Oakley, this recipe brings together sweet caramelized red onions with a herby vegan ‘cheese’ filling (which is surprisingly easy to make!). An ideal addition to your next drinks party.

1. First up, make the ‘cheese’. “Quick soak” the nuts: simply pop them in a heatproof container and pour over boiling water. Leave for around 15 minutes to soften.

2. Meanwhile make your caramelised onions. In a heavy based saucepan over a medium heat, add a touch of oil or water. Followed by the onions. Cook for 3-4 minutes stirring often until they start to soften & colour. Add the sugar, vinegar, salt, pepper & thyme. Stir well and turn the heat down very low. Cover the saucepan & allow the onions to caramelise for 15 minutes, stir/shake the pan every now & then.

3. Drain the water from the nuts, and add them to a blender cup. Add the dried onion, milk and lemon juice and blend for 15 seconds. You will probably have to open up the cup and give it a little stir. Then blend again until smooth. The smoother the better, so add a little more milk if you think it needs it.

4. Once smooth, mix through the chive and place the ‘cheese’ in the fridge to set slightly until you’re ready to serve.

5. Pre heat your oven to 180 degrees C/ gas mark 4. Line two baking trays with greaseproof paper.

6. Sprinkle a little flour on your work surface & roll out the pastry. Cut the pastry into inch by inch squares then place the squares onto the lined baking tray.

7. Place the tray into the oven for 15-20 minutes, or until the pastry has risen and gone golden.

8. Let the pastry cubes cool before building your canapés, simple spoon on a teaspoon of cashew cheese on to each piece followed by some caramelised onions. Garnish with a few thyme leaves and a drizzle of balsamic.

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