Vegan Cream Cheeze, Chilli & Avocado

My answer to Sweet Chilli Philli.. with some extra mmmmm.. from the avocado. Soo good with the Kitz crackers, I love it with the Chilli Salsa, Italian and the 4 seed.. :)

INGREDIENTS:

Cream Cheeze:
1 cup raw cashews
½ – 1 fresh lemon – juiced or 1 tsp nutritional yeast
Sea salt to taste
1 garlic cloves

Sweet Chilli:
½ cup sundried tomatoes
1-2 tbs agave or 1-2 dates
1 garlic cloves
Fresh chilli to taste!
Pinch of sea salt if needed

Avo top:
1 avocado
2 tbs coriander fresh
1 lime – juiced
Sea salt and pepper to taste

PREPARATION:

Cream Cheeze: Soak cashew for at least 3hrs then rinse and blend with remaining ingredients until smooth and creamy. If it is too thick to blend add small amounts of water until you get a nice firm mix, you do not want it too runny because you want it to sit on a plate free form. Spoon it into a bowl and refrigerate for about an hour so that it is firm enough to plate up.

Sweet Chilli: Soak the tomatoes and dates if using them for at least 3hrs then blend until smooth with the remaining ingredients including about 1-2 tbs of the tomato soak water. Drain the dates first if you are using them.

Avo mix: Chop the avocado into small cubes and gently combine with the remaining ingredients.

Plating up!
Place the cream cheeze onto a nice plate, then carefully place the sweet chilli on top then spoon the avo over the chilli, sprinkle with some extra coriander and black pepper and serve with ..Kitz Crackers!.. What else!! :)
Enjoy!