Roasted tomato with Coco Start & cashew caprese

Serves 2 | prep time 1 hour 30 min | oven time 30 min | total time 2 hours


  • 100 g raw cashew nuts
  • 3 tbsp Abbot Kinney’s Coco Start
  • 500 g tasty tom tomatoes
  • Extra virgin olive oil
  • Fresh thyme
  • Basil baby + normal
  • Black pepper
  • Sea salt


  1. Bring some water to a boil and soak the cashew nuts in a bowl for at least an hour.
  2. Drain the nuts and blend together with the Coco Start and a pinch of salt, into a creamy but firm substance. Move the mixture into a jar (airtight) and let it sit in the fridge.
  3. Preheat the oven to 150 °C degrees and line baking sheet with parchment paper.
  4. Put the tomatoes on the sheet and drizzle evenly with olive oil. Slide into the oven for 30 minutes.
  5. Move the tomatoes onto a deep plate and add around 5 scoops of the cashew & Coco Start ‘mozzarella’.
  6. Drizzle some olive oil on top and dress with thyme leaves, basil and bring to taste with some freshly grounded black pepper and salt.

roasted tomatoes and cashew cream

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