Vegan Cream Cheese Filled Tomatoes with Spices and Green Onions!

Happy Friday and 1st day of August! Are you enjoying your summer? The other day Jerry and I were taking a walk with our hand weights by the ocean, we decided to go for a mid-day walk as opposed to our usual sunset. I desperately wanted to jump in, so we did just that! We set our weights on the sand and went in, clothes and all! We swam, laughed and floated. I especially loved the sensation of floating on my back with the gentle waves lapping beneath my body, I felt one with the waves. :0) It's moments like that, where we truly let our inhibitions go and have fun that I cherish the most. Have you enjoyed such moments?

We recently enjoyed a refreshing NEW moment in our home. I got to see my husband on TV for the first time and he got to BE on TV for the first time! Needless to say, we are having a VERY exciting day! My soul mate and husband Gerald Clark was featured on on a TV segment with TOPIC: UFO! He did sensational, I'm so proud of him!!! Watch this video and show your support for my husband! 

Once you're mind has explored new regions, your belly may want to as well! I've been trying to be more innovative in the kitchen and came up with a delicious treat. Tomatoes, Vegan Cream Cheese, Spices and Green Onions come together to create a tantalizing appetizer. Thick, rich, homemade cream cheese made from cashews, stuffed inside a ripe, juicy tomato with a fresh sprinkle of salt, pepper, and an herb and seed blend with green onions on top.

Going to a party? A BBQ? A Picnic? Having friends or family over? Or if you just want a delicious treat then give this recipe a try and create a beautiful appetizer for friends and family! It is surprisingly easy to whip this together!

What comes to mind when I think of this appetizer?

• Juicy
• Ripe
• Fresh
• Creamy
• Cheesy
• Satisfying!
• Mouthwatering!
• What about you?

Cashew Cream Cheese

• 2 cups cashews - Soaked for 4 + hours
• 1 cup filtered water
• Salt to taste (opt)

Directions:

1. Blend Cashews with filtered water until very smooth, place in a open mouthed 1/2 gallon glass jar. Cover tightly with plastic wrap and secure with a rubber band. Cover with a towel and allow to sit in a warm place overnight.
2. The next day dehydrate the "cheese" at 105 degrees for 6-8 hours until it begins to firm. Since it was so hot outside, we just placed the jar in the sunshine and it worked very nicely. You will have a nice thick, cream cheese like spread.

Tip: Feel free to add a little lime/lemon, apple cider vinegar to add more flavor plus any other seasoning you can dream up.

Now to create the masterpiece!

Vegan Cream Cheese Filled Tomatoes with Spices and Green Onions!

• Small Ripe Tomatoes (Grape, Cherry, off the vine etc)
• Cashew Cream Cheese
• Green onions - diced
• Salt and pepper to taste
• Opt: Seed and herb mixture: I used my favorite nut and spice blend "DUKKAH" from Trader Joes. It contains a mixture of Almonds, Sesame Seeds, Fennel Seeds, Coriander, Anise Seeds and Kosher Salt and tastes sooooooo good!

Directions:

1. Take small juicy ripe tomatoes, core the inside and prepare a shallow bed for the cream cheese.
2. Take a spatula or spoon and fill the center of the tomato with the homemade cashew cream cheese.
3. Top with salt, pepper and an optional nut and spice blend.
4. Place Green onions on the side and/or on top.
5. Wallah! Appetizers that are sure to please not only the eye, but the palette as well.

I hope you enjoy this recipe as much as we do!

Have a great weekend!
Christa
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PS - If you haven't seen it, please watch this short film "Let Food Be Thy Medicine"!