2 slabs firm tofu, seared in olive oil and sliced thinly
1 small jar olive tapenade
Vegan cashew ‘ricotta’
1/2 pound pickled beets
2 head Belgian endive
1 pint assorted grape tomatoes
1 package flatbread
1 package artisan crisps
1 3/4 cups raw, unsalted cashews
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon onion powder
1/2 teaspoon chopped garlic
Sea salt and black pepper, to taste
Divide and arrange all ingredients among six plates.
Cover cashews in a bowl with boiling water and let soak for 90 minutes.
Drain, reserving water, and add to a food processor with remaining ingredients.
Pulse until evenly blended. Add in reserved water if necessary.
Refrigerate for at least two hours or overnight until set.
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