Veggie Canapes w/ Cashew Cheese & Sesame Crusted Avocado

BBQ season has kicked off to a roaring start here in NZ. This means three things, BBQ’s, nibbles, and more nibbles. Hence, this recipe for a quick, light and healthy appetizer to take along with you!  Veggie canapés can be made many different ways. I often use hummus, guacamole, sauerkraut and alfalfa sprouts. Get creative!  This recipe is my all time favourite, and ‘go-to’ canapé – Cashew cheese, and sesame crusted avocado. The perfect balance of flavours and crunchy to creamy texture, all in one bite sized mouthful!

Cucumber slices
Beetroot slices
Carrot slices
Sesame seeds (black & white)
Sea salt
Toothpick sticks

Cashew cheese
½ cup soaked cashews
3 tbsp coconut milk
Juice of half a lemon
1 tbsp crushed garlic
1 tsp nutritional yeast
1 tsp coconut oil
Salt & pepper to taste

Place all cashew cheese ingredients into your blender and mix until smooth. You may need to scrape down the sides of your blender a few times until you reach a thick and smooth consistency.

Leave in the fridge over night or for at least two ours to set.

Wash cucumber and peel avocado and beetroot. Slice in circular rounds about 5mm thick.

Place veggies slices on a platter and spoon a teaspoon of cashew cheese onto the slices.

Cut avocado into small cubes and pierce with a toothpick. Dip into sesame seeds and pierce through cashew cheese.

Sprinkle with sea salt and cracked pepper and leave refrigerated until serving.

Recipe : Real Rad Food


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