Pesto & sun-dried tomato cups | Perfect for New Year

Vegan, gluten-free, wheat-free, quick & easy

2016 is coming to a close, but not before New Years celebrations.
New Years eve & day is always so fun and full of yummy food!

I wanted to create some quick & easy appetizers which are tasty and bitesized, perfect party food.
Pesto & tomato are a match made in heaven when it comes to flavour combination and go down a storm at parties!

These little cups are filled with a cashew cream cheese, homemade basil pesto, sun-dried tomatoes and a sprinkling of fresh chives.

I decided to make some homemade cream cheese using cashew nuts and nutritional yeast.
The yeast i used is Safari foods which is 100% vegan. These yeast flakes takes cheesy and is a natural superfood.
You can read up more about the health benefits here, along with the company!
They are super quick & easy to make too, so why not give them a go!

Preparation- 10 minutes+
Makes- Approximately 15-20 cups

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Ingredients
-Gluten-free tortilla wraps

-Pesto (Get my recipe here)

-1 cup of sun-dried tomatoes
-Chives (optional)

Ingredients for the cream cheese

-100g of cashew nuts (soaked overnight, then drain)

-Juice of 1 lemon

-1 tablespoon of water

-Pinch of salt

-2 teaspoons of nutritional yeast

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To make the cashew cream

Step 1- Place the soaked cashew nuts into a food processor along with the lemon juice, water, salt and yeast.

Whizz up until smooth.

Step 2- Pop into the fridge for 30 minutes to harden slightly.

To make the tortilla cups

Step 1- Using a circular cookie cutter, cut out circles from the tortilla wraps and press them into a cupcake tin.

Repeat for the remaining tortillas, then pop them into the oven to bake.

Step 2- Bake until the tortilla cups are turning brown and crispy.

This will take around 5-7 minutes.

Step 3- Once baked, spoon a teaspoon amount of cream cheese into each cup, then add on a drizzle of pesto and finish off with some sliced sun-dried tomatoes & chives.