Creamy Vegan Cashew Stuffed Tomatoes
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Print Recipe Servings 30 small tomatoes
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Ingredients
- 30 small tomatoes
- 1 ⅓ cup (170 g) raw cashews
- 1 clove garlic
- ½ lemon juiced
- ½ tbsp onion powder
- 2 tbsp nutritional yeast
- ½ tsp salt
- ½ cup (120 ml) water
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Instructions
- Place all ingredients for the cashew filling in a food processor and pulse until smooth and creamy.
- Using a knife cut a hole in the center of each tomato. Then, scoop out seeds and pulp.
- Fill the inside of the tomatoes with the cashew filling. I used a decorating tool, you can also use a piping bag or just a small spoon.
- Sprinkle some chives or chopped dill on top. Enjoy!
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Notes
- Also, check the video for visual instructions.
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