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Almond Cashew Pine Cone

with Vegetable Broth
recipe-difficulty
A bit cheffy
recipe-serves
4
ready-in
5 hours
Almond Cashew Pine Cone

Pack a flavour punch with this fun recipe. Mint, parsley and rosemary create a rich classic dip that goes perfectly with crackers or on top of bread. Plus, this little number makes for a ridiculously cool table decoration, just don’t confuse this with the real pinecones on display when you plate up, we can confirm, real pinecones are not as tasty!

Entertaining
Mediterranean inspired
Pantry Items
View in metric
  • 1 tsp Vegetable Broth Garden Veggie
  • 1 tsp Pink Himalayan Salt
  • 2 garlic cloves, minced
  • 2 tbsp apple cider vinegar
  • juice of 1 lemon
  • 1 tsp smoked paprika
  • 1 tsp chilli flakes
  • 1/4 cup water (depending on consistency) 
  • 1 tsp rosemary, finely chopped
  • 1 tbsp parsley, finely chopped
  • 1 tbsp mint, finely chopped
  • 3 cups of cashews, soaked (20 minutes to overnight) 
  • 2 cups of almonds to top
  • Additional crackers of choice
  1. If making your own cashew cheese. Soak your cashews (overnight if possible, if not soak for at least 20 minutes). Discard the water you’ve been soaking your cashews in.
  2. Add cashews, garlic, smoked paprika, apple cider vinegar, Vegetable Broth, lemon juice, ¼ cup water and salt, in a high speed blender until smooth.
  3. Stir in chopped herbs, chilli flakes, refrigerate for 2 plus hours to firm up.
  4. Meanwhile, toast the almonds in a preheated 338°F oven. Spread almonds on a baking tray and bake for 10 - 15 minutes, stirring occasionally until golden. Allow to cool.
  5. To make the pine cones, shape the cashew cheese into pinecone shapes.
  6. Starting at the narrow end, place almonds into the cheese on a slight angle, forming rows.
  7. Garnish pine cone cheese ball with rosemary twigs to resemble pine needles.
  8. Serve with crackers.