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Digital Subscriptions > Kitchen Garden Magazine > 263 - August 2019 > SUMMERTIME STUNNERS

SUMMERTIME STUNNERS

Go meat and dairy-free this month with these delicious vegan dishes created by resident chef Anna Cairns Pettigrew, with tomatoes, grapes and courgettes bringing the taste of summer to your table

VEGAN SPECIAL

GRAPES ON TOAST WITH CASHEW CREAM CHEESE

The longer you soak the cashews, the creamier the cream cheese will be. It can be kept covered in the refrigerator for up to five days until needed, or even frozen.

SERVES 4

Preparation time: 30 minutes

FOR THE CREAM CHEESE:

200g/7oz cashews, soaked overnight

2 tbsp unsweetened non-dairy yogurt

1 tbsp lemon juice

1 tbsp apple cider vinegar

½ tsp salt

1 tbsp nutritional yeast

FOR THE TOAST:

4 slices of wholegrain bread

16 grapes

A drizzle of balsamic vinegar

1. Drain and rinse the soaked cashews, and add them to a food processor. Add the yogurt, lemon juice, apple cider vinegar, salt and nutritional yeast. Blend until smooth, stopping to scrape the sides as needed.

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About Kitchen Garden Magazine

Welcome to Kitchen Garden Magazine! In this issue: TRIED AND TASTED – PEA ‘SWEET SAHARA’ KG editor Steve Ott brings you his verdict on this recently introduced mangetout THE BEANS OF YOUR DREAMS Sue Stickland travels to Warminster to meet a grower with a passion for heritage beans VEG OF THE MONTH – ORIENTAL CROPS ✪ Our top tips for success with oriental crops – mainstay of the autumn veg garden And much more!