Serves: 4 servings, or 2⁄3 cup of nut cheese
  • 1 cup non-roasted, non- salted cashews
  • 1⁄2 cup diced red bell pepper
  • 1 1⁄2 tablespoon freshly squeezed lemon juice
  • 2 Tbs. filtered water
  • 1 small clove garlic, peeled
  • 1⁄2 teaspoon sea salt (or to taste)
  • 1 thick head endive, root end trimmed and separated into leaves (or 2 romaine leaves, cut into 6- inch-long and 11⁄2-inch-wide strips, if you can’t nd endive)
  • 1⁄4 cup walnut halves, for garnishing
  • 1⁄4 cup microgreens, for garnishing
  1. Combine the cashews, red pepper, lemon juice, water, garlic and salt in a food processor or blender, and process until smooth. If you are using a blender, you might have to add a little bit more water to keep it going. Simply turn o the blender, add a little more water, scrape down the sides, pushing the contents into the middle, and then resume blending as needed.
  2. Next, arrange the endive leaves on a large plate.
  3. With a small spoon, spread a small amount of the nut cream cheese on each endive leaf. Garnish each with a walnut half and some microgreens, and serve at once. Enjoy each blissful bite!
Recipe by Solluna by Kimberly Snyder at