yellow bell pepper
Olive oil and himalayan salt
cream cheese: cashews, nutritional yeast, salt and water
Cut the bottom of your cabbage and take out a few leaves without breaking them.
Cut the cherry tomatoes and the bell pepper in tiny bits.
Add a few olives. Toss with some olive oil and himlayan salt.
Put the filling inside the cabbage leave and pour some cream cheese on top.
For the cream cheese: add 1 cup of raw cashews in your blender with some nutritional yeast and 2 pinches of salt. Add a touch of water (about 1/3r to 1/2 a cup) until you reach the correct consistency: it should be creamy, not runny.
This is a prefect dish for dinner. Don’t forget your green salad on the side 🙂