130g raw cashew nuts, soaked in water for at least 2 hours, and drained
60ml filtered water
5tbsp nutritional yeast
1tsp onion granules
1tsp garlic granules
Zest and juice 1⁄2 lemon
1tsp white miso paste
1 probiotic capsule, such as acidophilus
1⁄2tsp celery salt
6-8 courgette flowers
To serve
2-4 sourdough slices, toasted
Red onion, finely sliced, to taste
extra virgin olive oil, to drizzle
Method
2 days before, in a powerful, high-speed blender, combine the drained cashews with the water, nutritional yeast, onion and garlic granules, lemon juice (reserve the zest for serving), miso paste, probiotic capsule and celery salt. Blend for a few minutes until very smooth, periodically scraping down the sides of the blender with a spatula and adding extra water while blending if necessary. When super-smooth, transfer
the mixture to a nut-milk bag or sheet of cheesecloth. Use string and a wooden spoon to suspend the mixture in a large bowl so any liquid can slowly drip out. Cover the bowl with cling film and leave to ferment for 48 hours in a warm, dry place where it won’t be disturbed. The fermentation time can vary depending on the room temperature and how tangy you’d like it – the ideal temperature is 23C. Taste the mixture – it should be tangy and very savoury.
When ready to cook, fill a bowl with cold water and add a few ice cubes. Gently steam the courgette flowers in a bamboo basket for 45 seconds, then remove them from the heat, transfer to the ice-cold water to stop them cooking and drain. Transfer the fermented nut mixture to a piping bag and pipe it into each flower. Serve the stuffed flowers on top of the toast, with the red onion and reserved lemon zest scattered over and a little olive oil drizzled over.
RECIPES AND PHOTOGRAPHS TAKEN FROM PLANT TO PLATE BY GAZ OAKLEY, PHOTOGRAPHY BY TOM KONG (QUADRILLE, £25).
