Spaghetti with chives pesto

This is as easy as it is delicious!

For the sauce you just need chives, salted cashew nuts, olive oil and cooking water from the pasta. Blend the lot and stir into the spaghetti (or any pasta). Decorate with chive flowers, if you wish.

Everyone is always amazed at the taste, and no one guesses that it is chives until I tell them. The colour is beautiful too!

 Photos and Recipes by Alessandra Zecchini ©

Raw Vegan Mushroom and nut 'macarons'

White button mushrooms are delicious raw, and they are vitamin rich, apparently they even have vitamin B12. These little savoury mushrooms 'macarons' make a tasty appetizer, and they look really fancy! All you need is mushrooms and some raw vegan nut cheese (recipe here). Remove the stalks from the mushrooms and peel off the top 'skin', the clean them well with a damp paper towel (do not wash). Fill with a little vegan nut cheese and close together like a macaron.  

Photos and Recipes by Alessandra Zecchini ©

Raw Vegan Nut Cheese

This is commonly called Vegan cheese or nut cheese, although to me it feels more like a very 'intense' dip. Full of protein and spreadable, it stores well for a couple of weeks in the fridge.

Ingredients:

120 g cashews

80 g macadamia

1 small shallot

2 tbsp lemon juice

water (just enough to blend the nuts)

salt and pepper to taste

Soak the cashews for 4 hours, drain and place in a food processor (or use an immersion blender). Add the shallot, peeled and chopped, lemon juice and a little water. Blend until smooth, adding more water if necessary. Add salt and pepper to taste (I do this little by little while blending).

Store in the fridge.

Happy Weekend!

Photos and Recipes by Alessandra Zecchini ©