Cashew cheese with RinQuinQuin

Ingredients

For 5 meatballs:

100 gr of plain cashew nuts (unroasted and salted)

2 to 3 tablespoons of RinQuinQuin

1 pinch of salt (optional)

1 tablespoon lemon juice

1 teaspoon of pistachio puree

1 tablespoon of barley miso

Accompaniment:

herbs (basil, mint, thyme, rosemary)

seeds (fennel, coriander, poppy, sesame, caraway ...),

dried fruits & vegetables (tomatoes, grapes, figs, garlic, onion ...)

2 to 6 hours in advance, soak the cashews in a bowl of water.

Using a strainer, rinse well by passing under tap water. Drain them.

Add RinQuinQuin, salt and lemon juice and mix until smooth.

Form the dumplings

Then add your accompaniments and serve.

Inspired by a recipe of Antigone XXI, the blog of L'abondance frugale.

Rinquinquin, peach wine

15° - 75 cl

RinQuinQuin is a white wine-based apéritif, with peaches, leaves of peach trees picked in autumn, sugar and alcohol. Contains sulfites.