SUMMERTIME STUNNERS

GRAPES ON TOAST WITH CASHEW CREAM CHEESE

The longer you soak the cashews, the creamier the cream cheese will be. It can be kept covered in the refrigerator for up to five days until needed, or even frozen.

SERVES 4

 Preparation time: 30 minutes

FOR THE CREAM CHEESE:

■ 200g/7oz cashews, soaked overnight
■ 2 tbsp unsweetened non-dairy yogurt
■ 1 tbsp lemon juice
■ 1 tbsp apple cider vinegar
■ ½ tsp salt
■ 1 tbsp nutritional yeast

FOR THE TOAST:

■ 4 slices of wholegrain bread
■ 16 grapes
■ A drizzle of balsamic vinegar

1. Drain and rinse the soaked cashews, and add them to a food processor. Add the yogurt, lemon juice, apple cider vinegar, salt and nutritional yeast. Blend until smooth, stopping to scrape the sides as needed.

2. Taste and add any additional salt or lemon juice, if desired. Pulse again to mix.

Toast the bread until nice and golden. Then