Stuffed Cherry Tomatoes
These cherry tomatoes stuffed with cashew and yogurt cream are the perfect snack for warm days. Refreshing and rich, they're fantastic appetizers or simply delightful, light snacks!
Equipment
- 1 Food processor (affiliate link)
Ingredients
- 20 cherry tomatoes
- 1/2 cup cashews 75g
- 1/4 cup unsweetened soy yogurt 60g
- 1/2 garlic clove chopped
- 1/2 tbsp nutritional yeast
- 1/2 tbsp olive oil
- 1/2 tbsp lemon juice
- 1/4 tsp fine salt + extra for sprinkling the tomatoes
- A pinch of black pepper
- 1/2 tablespoon finely chopped fresh dill + extra for garnish
- Chopped walnuts for garnishing, albeit optional
Instructions
- Soak the cashews in a covered container in the fridge overnight, or for 4 hours.
- Cut a thin slice off the top of each tomato. Use a small knife and a coffee spoon to remove the interior. Lightly flatten the bottom of each tomato so they stand upright.
- Sprinkle a bit of salt inside the tomatoes and place them upside down on a plate lined with paper towels to drain.
- After washing and draining the cashews, blend them in a food processor until they reach a paste-like texture.
- Add the yogurt, garlic, nutritional yeast, olive oil, lemon juice, salt, and black pepper to the food processor. Blend until the mixture is creamy and smooth, stopping occasionally to scrape down the sides with a spatula.
- Stir in the finely chopped fresh dill.
- Transfer the cream to a piping bag (optional) and fill the tomatoes. Garnish with fresh dill and chopped walnuts. Serve it fresh!
Video
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