Cooking With Cermit

1 cup raw cashews, soaked for at least 4 hours, drained ½ cup of water 1 tablespoon lemon juice 1 teaspoon apple cider vinegar ¼ teaspoon of sea salt ¼ teaspoon Dijon mustard Mix all ingredients in a high powered blender. I’d recommend making multiple batches so it can get as smooth as possible. Refrigerate for best taste.

2 tbsp ground flaxseed+ 3 tbsp water (for at least 15 minutes) 2–14.5oz cans black beans, drained and rinsed 1 cup Gluten-free breadcrumbs 2 tsp onion powder 1 tsp garlic powder 2 tsp cumin 2 tsp chili powder 1 tsp smoked paprika 1/2 tsp kosher salt 1/2 tsp ground black pepper 1 tbsp sriracha (didn’t need personally) Preheat oven 350 Fahrenheit. Mash black beans but leaving some whole. Mix the rest of the ingredients and mix till can form patties. Place on a parchment-lined baking pan. Bake for 11 minutes per side. Once done decorate the way you like and enjoy.