Curly Parsley & Cashew Cheese Dip

Mercedes Aspland
By Mercedes Aspland / October 6, 2014

Normally when I cook I use flat leaf parsley, mainly because I prefer the taste and it is a good replacement for coriander when I run out. Occasionally though it is nice to use curly parsley which used to be the one we would get most often in the UK. As it has gone out of fashion you will see it rarely used. It is quite strong in flavour and is sweeter that the flat leaf parsley.In this spread the curly parsley perfectly compliments the cashew cheese and makes for a really tasty spread. Obviously if you cannot get curly parsley then the flat leaf version will work just as well.

It is not often that I make my own cheese mainly because I am a bit lazy and I either buy vegan cheese or adapt a dish so that it does not need cheese. Most of the time I am fine with that but there are some times when I could really eat some cheese and then I will have a play at making it. This one was really yummy and in fact my cousin who generally does not like cheese loved this spread.

The other great thing about making a cheese like this out of nuts is that it comes in very low on the glycemic scale and to top it off the fat that it does include is good for you and just so much better for your digestion than regular cheese. I have got a pile of vegan cheese recipes to try so I am going to have to set an intention to make a few of them. That I am afraid will have to wait though as I am determined to lose my giving up smoking weight and am already albs down, only about another 12-16 to go!

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About the author

Mercedes Aspland

Mercedes is a Yoga Sports Coach with experiences working with athletes from many disciplines and experience levels. She is keen to spread the word of how valuable yoga is to sport. With additional qualifications in nutrition she also shares a number of recipes and nutritional advice to keep you fuelled while training.

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