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Raw Vegetable and Herbed Cashew Napoleons

Prep Time30 mins
Cook Time1 min
Servings: 20 bite-sized appetizers
Shared by: Chef Elizabeth Schandelmeier Gilgunn


For the cashew spread:

  • 1/2 cup raw cashews soaked in cool water overnight
  • 1 Tbs. each minced fresh herbs I used marjoram, chives and thyme
  • 2 cloves minced garlic
  • Mineral rich salt to taste

Vegetables (Your choice! I used):

  • 2 carrots
  • 2 red peppers
  • 2 yellow peppers
  • Spinach


For the cashew spread:

  • Rinse and drain cashews, shake dry. Put all ingredients in a food processor and pulse until creamy. Use as is or strain through cheesecloth for a more dry and smooth texture.

For the Napoleons:

  • Peel carrots and slice thinly, cut to uniform size. Fillet peppers and cut to size, matching carrots. The easiest way to slice most vegetables thinly and consistently is to use a mandolin, however pepper fillets are best done by hand using a good sharp chef's knife.

To assemble:

  • Use your firmest vegetable as the base (in this case, carrot). Place a pea-sized dollop of cashew spread in the center of the base and stack vegetables, alternating each layer with cashew spread.

Bon appetit!