Cranberry and Cashew Stuffing

A gluten free, dairy free, allium free stuffing that isn't just brown gack, this one is a little high in FODMAPs thanks to the cranberries and cashews.

Nouns

• 6 slices of bread (whatever kind you use, with or without gluten)
• 60g dairy-free butter substitute (hey, if you can use real butter, do!)
• 1/2 cup cashews
• 20mL nutritional yeast
• handful of fresh rosemary
• handful of fresh sage
• 3mL yellow asafoetida powder
• 3mL pepper
• 3mL salt
• handful dried cranberries
• 1/4 cup water

Verbs

• Put the bread through the food processor, in as many small batches as you need to get a good fine breadcrumb. Tip the breadcrumbs into a large bowl.
• Put the cashews, nutritional yeast, herbs, spices and water in the food processor and give that a good blitzing, so that it's a smooth paste.
• Melt the Not Butter in the microwave.
• Pour the cashew paste, Not Butter and cranberries into the bowl with the breadcrumbs and stir it well.

Uses

Stuff into a bird before roasting it, or if you are having a vegetarian feast, squish the stuffing into a small casserole dish and bake it separately. I haven't tried using it to stuff a crown roast of lamb, but I suspect it would be very good for that too.

Quantity

Enough for a turkey, lightly stuffed, probably. I dunno, have a look and see what you think. You can always freeze it if you make too much.