'Cheesy' natto dressing

5min Used products: Natto

4 tbsp cashew paste, 1 tbsp yeast flakes (optional), 8 tbsp soya milk, 2 tbsp De Hobbit natto (or lupin natto), ½ tsp sea salt, 1 clove of garlic (roughly chopped)


In a measuring jug, mix all the ingredients to a smooth paste. The dressing will thicken in time as you keep it. Serving tip: Use as a cold dressing for Caesar salad, Chinese cabbage, chicory salad, etc. Also a tasty sauce for all kinds of hot pasta dishes, such as macaroni gratin*. Add a little extra thyme, nutmeg and sea salt to lift the dressing to another level. (*made with smoked tempeh, cauliflower and leek)

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