This versatile cashew cream is great for dipping fresh vegetables and dolloping on salads. The longer you soak the cashews, the creamier the dressing.
ASPARAGUS AND CASHEW CREAM
Serves 4
1 cup raw cashew nuts
¼ cup water, plus extra for soaking
Pinch salt
2 tsp yeast flakes (optional)
SALAD
1 cos lettuce, shredded
2 bunches asparagus, cooked
1 avocado, diced
200g smoked salmon, in chunks
1 tsp lemon zest
¼ cup dill sprigs
Salt and freshly ground pepper to taste
1. Place the cashew nuts in a bowl and soak overnight, or for at least 6 hours. Drain, discarding the water.
2. Place the cashews, ¼ cup water, salt, yeast flakes and lemon juice in a blender and whizz until smooth.
3. To assemble the salad, place the lettuce, asparagus, avocado, salmon, zest and dill on a platter. Season well.
4. Serve the cashew cream separately or dollop on the top.
