Ingredients:
Oven Roasted Tomatoes on baguette

•         1 baguette
•         1/4 cup vegan cashew cheese
•         Drizzle LITTLE CREEK OKANAGAN ORIGINAL
•         Drizzle LITTLE CREEK CHERRY BALSAMIC
•         Cherry tomatoes, halved
•         1/2 tsp fresh garlic, minced
•         Thyme sprigs (5-7)
•         Sea salt and fresh ground black pepper, to taste

Preparation:

• Preheat the oven to 400 degrees F.
• Toss the tomatoes lightly with Okanagan Original on a sheet pan. Spread out evenly and sprinkle generously with sea salt and pepper.
• Add sprigs of thyme and bake for 20 minutes
• Toast baguette and distribute cashew cheese evenly over top of each.
• Transfer the tomatoes to baguette and drizzle Cherry Balsamic dressing on top with a small drizzle of balsamic reduction for contrast and colour. (this step is not necessary!)
• Enjoy!

OVEN ROASTED TOMATO TARTINE
​with CASHEW CHEESE 
(VEGAN)

Cherry Balsamic + Okanagan Caesar + Okanagan Original

Ingredients:
Raw Vegan Cashew Cheese

• 1 generous cup raw cashews, soaked for at least 2 hours (up to 10, or overnight, is fine), drained, and rinsed
• 2 tablespoons nutritional yeast
• 2 tablespoons of LITTLE CREEK OKANAGAN CAESAR
• 2 tablespoons freshly squeezed lemon juice
• ¼ teaspoon garlic powder or 1 crushed garlic clove 
• ½ teaspoon salt (to taste)
• ¼ teaspoon ground black pepper
• ¼ cup water (add more if needed)​

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Instructions:

1. Place the cashews, nutritional yeast, Little Creek Dressing, lemon juice, garlic powder, salt & pepper in a food processor. Repeatedly pulse to break the cashews down, until they form a coarse, wet meal. 
2. Turn the motor of the processor on. With the motor running, drizzle in the water - let the cashews process for about 10 seconds. Stop and scrape the machine sides with a spatula. Continue processing for a full 1-2 minutes, or until the cashew cheese is smooth and thick, adding a tablespoon of extra water if needed. The consistency should be a little bit like hummus.