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Fauxmage cajou à l'urucum Sol Semilla

Cashew cheese with urucum

Recipe and photo by @marie_shaktini .

Urucum seeds nestled in a small, hairy red fruit are full of bixin, a molecule cousin of beta-carotene.

They are reduced to a paste by the people of the Brazilian Amazon and then applied to the face to protect against the sun.

Macerate: Place 1 tbsp in an oily substance (olive oil) for perfect internal assimilation (in food), or combine with peppercorns in a mill to sprinkle on your dishes.

1 to 2 tsp of macerate/day

STEP 1: INGREDIENTS

  • - 100g cashew nuts (soaked for at least 6 hours)
  • - 30g sunflower seeds (soaked for 4 hours min.)
  • - 2 tbsp cold-pressed olive oil
  • - 4 tbsp. of urucum oil macerate
  • - 4 dried tomatoes (rehydrated overnight)
  • -1 tsp psyllium
  • - 2 pinches of Himalayan salt and 3 turns of the pepper mill
  • - 1 tbsp. malted yeast
  • - 1 tsp white miso
  • - 1 tsp curry powder
  • - 4 to 5 tbsp. of filtered water

STEP 2: RECIPE

To prepare the macerate, allow 10 days of maceration (2 tbsp. of urucum seeds in 1 liter of olive oil.)

For assimilation and to facilitate digestion, soak the seeds for at least 4 hours.

Once the seeds are rinsed and drained, mix all the ingredients and add a little water and oil to adjust the consistency to your liking (more or less fluid).

For presentation, pour the preparation into a bowl, to be enjoyed with falafels, on toast, salad, etc. As a topping, pour a few urucum seeds. and curry powder.

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Urucum BIO - Seeds

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