1 x 700g jar of Bold Bean Co Organic Chickpeas (or 2 x 400g tins), drained
2-3 tbsp water to thin
4 slices toast of choice
Optional pinch of chilli flakes to serve + black pepper
Directions
Soak the cashews in boiling water for 2 hours. Drain.
Preheat the oven to 200°C. If using fresh corn, remove the husks + corn kernels using a sharp knife.
Add to a baking tray lined with greaseproof paper. If using tinned, rinse and drain. If using frozen, place in a mug with boiling water and allow to stand for 5 mins. Rinse + drain. Toss with 1 tbsp of olive oil + pinch of salt.
Roast the corn for 20 mins until slightly charred, turning once.
Add soaked cashews plus all the cashew cheese ingredients to a high speed blender and blitz until super smooth. About 2 mins.
Add cashew cheese to pan with the chickpeas and corn. Heat on a med / low heat until warm, thinning with 2 - 3 tbsp of water or to your liking. Check seasoning to taste.
Serve over toasts or in a jacket sweet potato and top with black pepper and optional chilli flakes.
HUGE thanks to the legend that is Jo Harding who let us share this #beanspo on our website for all you champs to enjoy. Jo creates loads of amazing recipes, check them out on their instagram here.
