Serves 4 as a snack
You will need to begin this recipe the day before
100g Raw Cashew Nuts, soaked overnight
20g Porcini Mushrooms, dried
2 Tbsp Bertolli Organic Extra Virgin Olive Oil
½ Brown Onion, chopped
1 Celery Stalk, chopped
1 Garlic clove, crushed
4 Thyme sprigs, leaves picked
1 Tbsp Parmesan Cheese (substitute Nutritional Yeast for vegan option)
Crackers, to serve
Place dried porcini mushrooms in a small bowl and cover with boiling water. Allow to stand 15 minutes to soften. Drain, reserving the water.
Heat Bertolli Organic Extra Virgin Olive Oil in a frypan over medium heat. Add onion and celery and fry 3-5 minutes until onion has softened but not coloured. Add garlic and fry for a further 1 minute.
Drain cashews and discard the water. In a small food processor combine cashews, soaked mushrooms, fried onion, celery and garlic mixture, thyme and parmesan (or nutritional yeast) and blend, adding the reserved porcini water to facilitate the blending until the mixture is a smooth paste.
Season with salt and pepper and serve with crackers.