This organic and “suitable for vegans” cabernet was really fabulous. It wasn’t too heavy, smoky, or bitter; its light and aromatic flavor was a perfect match for our spread.
While we still had some sunlight, we snapped some pics and dug into our picnic!
Clockwise from top: crudités, stone ground mustard, lentil walnut pate, olive tapenade, herbed raw cashew “goat cheese” with peppercorns, caramelized onion hummus, and an assortment of gf crackers.
Everything was splendid, save for the hummus. This was a recipe I winged, hoping that the onions would really shine through… but it ended up like all of my hummus pursuits do: bleh. I’ve made hummus from canned chickpeas and from dried beans and I’m still not sure what magic step I’m missing to make it yummers. Any feedback would be great!
The cashew cheese was based on Fork and Beans’ Raw Vegan “Goat” Cheese Dip. I made the cheese and topped it with cracked Italian herbs, whole peppercorns, and fresh parsley before putting it in the fridge to set.
This was really fabulous! The apple cider vinegar gives it a bite and a depth that other cashew-based dips and sauces lack. It was very mild and had a light lemon flavor, yet really popped when in combination with the peppercorns and herbs. My beau wasn’t crazy about how overboard I went with the peppercorns, but, what can I say… love me some pepper!