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This recipe is best prepared the day before to allow the flavours to intensify.

Ingredients

• 125gm cashew nuts
• 1/4 cup fresh parsley
• 250gm gluten free crackers
• 250gm cream cheese, softened and chopped
• 1 cup grated tasty cheese
• 3 mini capsicums (red, yellow and orange) finely chopped
• 1 chilli, finely chopped
• 4 spring onion, finely chopped
• salt and pepper, to taste
• gluten free crackers to serve

Method

1. Toast cashews in a frypan over low heat. Remove from heat and allow to cool.
2. Combine toasted cashews and parsley in a food processor and blitz until parsley and nuts are chopped. Place mixture on a plate.
3. Process the crackers in a food processor until mixture resembles coarse crumbs.
4. Beat cheeses in a stand mixer until smooth. Add in cracker crumbs, capsicum, chives, salt and pepper and beat on a low speed until all ingredients are well combined.
5. Using damp hands, roll and shape cheese mixture into a ball.
6. Roll the cheese ball in the parsley and cashew mix to coat.
7. Refrigerate overnight or until serving and serve with your choice of crackers.

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