Cashew Cheese Log and Lentil & Olive Paté - Cocoon Cooks

Ingredients

• 300 g raw cashews, pre-soaked for at least 4 hours (preferably overnight)
• 3 tbsp lemon juice
• 1 tbsp nutritional yeast (optional, but delicious)
• ½ tsp sea salt
• pinch of black pepper
• 1 tbsp sumac
• 1 tbsp sesame seeds
• 1 tbsp oregano
• 1 tbsp thyme
• ¼ tsp cumin powder
• 165 g cooked green lentils, rinsed and drained
• 240 g mixed olives, pitted (we used black, green and kalamata)
• 50 g roasted bell pepper
• 1 garlic clove, center germ removed
• 2 tbsp lemon juice
• 1 tsp oregano
• ½ tsp black pepper