1
Soak nuts in water for at least one hour before preparation.
2
Place nuts and carrots in blender or food processor.
3
Pulse until ingredients are finely chopped.
4
Add capers, tomatoes, shallots, recaito, and pickled cabbage.
5
Add water, lemon juice, liquid aminos, and vinegar.
6
Blend on lowest setting until everything combines into a fine pulp.
7
Scrape down the sides of the blender to ensure everything blends well.
8
Leave the blender going, add olive oil as needed and then let it blend on low for several minutes.
9
Stop when the pulp has reached your desired consistency.
10
Place finished pulp into a mesh or cloth strainer to remove.
11
squeeze out excess liquid and reserve in another container for a later time.
12
Add seasonings and combine thoroughly until the pulp is well seasoned.
13
Shape into quenelles or use ice scream scoop to serve 2 or 3 over a bed of salad.
14
Garnish with pickled cabbage shreds and sun-dried tomato shreds.