1 hour, 15 minutes plus overnight chilling time
6 (2 slices per serving)
From owner-chef Shigefumi Tachibe of Chaya Brasserie. Use a mandoline to thinly slice the zucchini, artichoke hearts and fennel.
1 1/2 cups raw cashews
1 tablespoon roasted garlic (6 garlic cloves, smashed)
1/2 cup soy milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black
1. Cook the cashews
in a small saucepan of boiling water until soft, about 5 minutes. Drain.
2. Blend the cashews,
garlic, soy milk, salt and pepper in a food processor until soft and creamy. Cool.
2 ripe tomatoes, peeled and seeded
1/2 small red bell pepper, seeded and chopped
3/4 cup extra virgin olive oil
1 teaspoon sherry vinegar
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