Ingredients

For the powerballs

  • 250g pine nuts
  • 30g dried mushrooms, soaked and drained
  • 8 sundried tomatoes, soaked and chopped
  • 4 dates, soaked until softened
  • 7g fresh basil, shredded
  • 2 cloves garlic, roughly chopped
  • 2 tsp dried thyme
  • 2 tsp olive oil
  • 2 x 300g courgetti

For the cashew vegan cheese

  • 75g cashews
  • 1 tsp garlic powder
  • 1½ tsp mustard powder

For the tomato sauce

  • 150g fresh tomatoes, chopped
  • 4 sundried tomatoes, roughly chopped
  • 5 basil leaves
  • 75ml water
  • 2 garlic cloves
  • 1 date, soaked and chopped
  • 1 tbsp soy sauce
  • 1 tbsp olive oil

Method

  1. 1

    Place all the powerball ingredients together in a food processor with plenty of seasoning and pulse until just combined. If the mixture seems a little dry, add 1-2 tbsp water. Using wet hands, form 24 balls. Transfer to a plate and refrigerate until needed.

  2. 2

    Blitz together the cashew cheese ingredients until just finely ground.

  3. 3

    Blitz the tomato sauce ingredients together with plenty of seasoning. Serve with the courgetti and powerballs and sprinkle over the cashew cheese.

Nutritional Details

Each serving provides
  • Energy 3404kj 813kcal 41%
  • Fat 64.0g 91%
  • Saturates 6.3g 32%
  • Sugars 23.0g 26%
  • Salt 1.3g 22%

% of the Reference Intakes

Typical values per 100g: Energy 858kj/205kcal

Each serving provides

31.9g carbohydrate 8.5g fibre 22.0g protein

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