3–4 dashes coconut aminos (soy sauce or liquid aminos if not paleo)
3/4 tsp. salt
1/4 tsp. pepper
1 pinch cayenne
For the party platter:
4 Paleo Valley Turkey Sticks, sliced
1/4 cup cashew butter – or nut butter of choice
2 Persian cucumbers, cut into sticks
3–4 mini bell peppers, halved
about 4–8 dates
handful of strawberries, halved
handful of blackberries
handful of almonds
handful of cashews
optional – kale for garnish
Begin by soaking the cashews. Boil about 3-4 cups of water.
Pour the water over the cashews in a bowl and let them soak to soften for 15 minutes. Drain and rinse*
While the cashews soak, start assembling the board. Place 3 ramekins out – one for the cashew cheese, one for the almond butter and one for some berries.
Cut the turkey sticks and the vegetables and strawberries.
First lay down the kale garnish, if using. Placing the turkey sticks and dates on them – this makes these items pop.
Next arrange the other 2 larger items, the cucumbers and peppers.
Fill in with the berries and add some berries to their designated bowl.
Lastly, add the nuts to fill any crevices.
When the cashews have been soaked, drained and rinsed add them to a food processor with the water, nutritional yeast, lemon juice, garlic, coconut aminos, salt, pepper, and cayenne. Process until smooth.
Pour the nut butter and cashew cheese into their ramekins and serve! Voila!
You can also soak the cashews in cool water for 4 hours-overnight.
This board is very flexible. You can use different types of nuts, fruits, and veggies!