This Raw Vegan Snack catches everyone’s eye !
30 Shiso leaves
1 cup overnight soaked cashew nuts
1/2 -1 tablespoon nutritional yeast ( for a more cheese like taste take 1 tablespoon)
1/2 teaspoon sea salt
1-2 tablespoons lime juice ( for a more lime like taste take 2 tablespoons)
1/2 clove garlic, minced
1 tablespoon finely cut onion
Remember, you can play with flavours according to your taste preferences.
after you divided the cheese mixture you will need:
1/8 cup beetroot juice ( you can use powder, but the colour is less beautiful)
1/8 cup water +1 teaspoon turmeric powder
Wash Shiso leaves and let them dry on a towel.
In a food processor, make your raw vegan cheese.
Divide the cheese into two parts.
Combine the Turmeric with water and add the mixture to one part .
The beetroot juice to the second part.
Using plastic gloves, wrap 15 Shiso leaves with the turmeric mixture and the other 15 Shiso leaves with the beetroot mixture.
Set the leaves on dehydrator trays and dehydrate for 12 to 24 hours.
It depends on the thickness of your leaves.
Very small and fragile type leaves need only 12 hours, the bigger and thicker type need 24 hours for crispy results.
Store in an airtight container.