Get your hit of Mexican with an extra shot of health.
Soak your cashews overnight, then rinse until the water run clear. Blend cashews with 700 g water in a food processor until smooth. Open probiotic capsules and mix probiotic powder into the cashew paste, season with salt and blitz again for 10 seconds. Place your cashew mixture into a sterile jar and cover with a cheese cloth so the cashew mixture can breathe and allow to ferment in a warms pot for 3-4 days, checking the process by smelling the mixture once a day. To serve, blitz cashews again to incorporate the crust on top and add a squeeze of lemon if desired. Keep refrigerated.
For the Pico De Gallo, combine all of the salsa ingredients in a bowl and toss to combine.
For the burrito bowl, warm beans, tofu and kale in a medium-sized pan until the kale wilts. Spread the cashew cheese into the serving bowl, then top with bean mixture, smashed avocado and pico de gallo.
Serve with the warmed tortillas and a lime cheek.
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