- Beat the GOLDSTEIG Butter with a hand mixer until fluffy.
- Wash the parsley, chop it up fine and crush it into a fine puree using a pestle and mortar. Add the parsley puree to the GOLDSTEIG Butter and mix. Season the parsley butter with salt and pepper.
- Place the cashew kernels in the vegetable stock and blend into a puree in a mixing jar using a hand blender. Mix GOLDSTEIG Mascarpone, and GOLDSTEIG Ricotta, with the cashew nut mix.
- Season the dip with salt, pepper and lemon zest.