1 cup raw cashew nuts
⅓ cup water
2 teaspoons apple cider vinegar
2 tablespoons olive oil
1 teaspoon onion powder
1 small garlic clove, finally diced
sea salt and black peper
Slow-cooked red onion
3 tablespoons olive oil
3 red onions, peeled and sliced
1 tablespoon balsamic vinegar
1 tablespoon finely chopped rosemary
60ml extra virgin olive oil
1 large red chilli, sliced
Coconut yoghurt flatbread
1½ cups white spelt flour
¾ cup coconut yoghurt
1 teaspoon baking powder
½ teaspoon sea salt
Cashew ricotta: Soak the cashew nuts in a bowl of cold water for 2 hours. Drain and rinse well. Combine with all the remaining ingredients and use a powerful blender or a hand blender to
blitz until relatively smooth. Season generously.
Slow-cooked red onion: Heat the olive oil in a sauté pan (one with a lid) over a medium heat. Add the onions and cook, stirring frequently for 10 minutes. Cover, reduce to low and cook for 20 minutes, stirring 2–3 times. Add the vinegar and rosemary and cook for a final minute. Taste and season.
Chilli oil: Mix together and set aside until ready to use.
Coconut yoghurt flatbread: Place all the ingredients in a food processor and run on low until it all comes together into a ball. Knead for a couple of minutes on a floured bench and set aside in a large floured bowl for 60 minutes.
Divide the dough into 8 balls, approximately 50 grams each (slightly larger than a golf ball).
Heat a dry sauté pan (preferably cast iron) over a medium heat. Roll each dough ball until about 10cm in diameter. Cook for 2–3 minutes on each side. The flatbreads will brown and also puff up temporarily. Repeat with the remaining dough. Serve with the cashew ricotta, onions and chilli oil. Makes 8 flatbreads.
Cook’s note: Store-bought coconut yoghurt can vary hugely in consistency. For this recipe it needs to be the same thickness as Greek yoghurt. Add a little water to thin if very thick.