Coriander cashew cream

Ingredients: 

• 3 packets (100g each) raw cashew nuts 
• 1 punnet (20g) fresh coriander (using stems and leaves) 
• 1 clove garlic  
• Juice (30ml) of ½ lemon 
• ½ tsp (3ml) each fine salt and milled pepper 
• 1 cup (250ml) water  

Method

1. Cover cashews with water and soak overnight.  
2. Drain and transfer to a blender. 
3. Add remaining ingredients and blend until smooth with a spreading consistency. 
4. To make a dressing, combine ⅓ cup (80ml) water with half the mixture. 
5. Store in separate jars for up to 2 weeks in the fridge. 

Browse more sides here.