Endive Boats With Sun-Dried Tomato Cheese
[Vegan]

To Make the Sun-Dried Tomato Cheese:

1. Drain the cashews and sun-dried tomatoes.
2. Place the cashews, tomatoes, and water into a high-speed blender (or food processor) and blend on high until smooth, about 5 minutes. You may need to stop and scrape the sides a few times. If the mixture is too dry, add a little more water, but don’t allow it to become too runny — add only one tablespoon of water at a time, and be patient with the process.
3. Place the cashew mixture into a medium bowl. Mix in the probiotic powder (this will help ferment the cheese). Cover with a kitchen towel. Allow the mixture to sit at room temperature, and ferment, for 12-24 hours. It should smell slightly cultured.
4. When the fermentation time is over, add the cashew mixture, nutritional yeast, miso, lemon juice, onion powder, sea salt, paprika, turmeric, garlic powder, Dijon mustard, and black pepper to a medium bowl. Mix well. If the mixture feels very dry, add just a little water to smooth it out. It should be the consistency of a dip.

To Make the Endive Boats:

1. Finely dice the apples. Drizzle on the lemon juice and mix well (this will prevent the apples from browning).
2. Spread a little cheese mixture onto 3/4 of the length of each endive leaf. Top with a generous amount of chopped apples, walnuts, and chives.
3. Lay the endive leaves on a serving platter.
4. Serve immediately.