- 1 batch of cultured cashew cream cheese (recipe below)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon finely chopped fresh parsley
- Seedless grapes
- Roasted and salted pistachios, finely chopped in a food processor
Rinse and dry your grapes. Combine the cashew cream cheese, garlic powder, salt, pepper, and parsley. Pour the chopped pistachios onto a plate.
Note: This process is much easier if the cashew cheese is chilled….
Using about a tablespoon of the cashew cream cheese mixture , coat each grape, rolling each one with your hands to make them spherical. Place the covered grapes into the pistachios and roll around to cover. Continue until you run out of grapes, cashew cream cheese, or patience. For best texture, serve slightly chilled.
Cultured Cashew Cream Cheese:
- 2 cups raw cashews, soaked or quick soaked*
- 2 vegan probiotic capsules
- 1 tablespoon nutritional yeast
- 1 teaspoon salt
- About ¼ cup of water or as needed
Soak the cashews for about 12 hours in filtered water. Or, add the cashews to a pot with about 3 cups of filtered water, and bring to a boil. Turn off the burner, and allow to soak for at least 10 minutes.
Rinse the cashews in cold water and then add to a food processor with the salt and nutritional yeast. Blend until the cashews are a creamy consistency, adding water as needed, but not too much. You are looking for a cream cheese texture. Open the probiotic capsules and add them to the processor, making sure the cashew mixture isn’t too warm from processing. Blend until evenly distributed.
Pour the cashew mixture into a glass bowl, and cover with cheese cloth or a thin cloth. Allow to sit at room temperature for at least 12 hours.