Ingredients: 240g/2 cups unroasted, unsalted cashews, soaked in water for 3 hours or more (I soak mine overnight) 1 large, whole lemon's juice (3 tbsp) 2 medium garlic cloves, crushed or finely chopped ¾ tsp salt ½ tsp freshly ground black pepper ½ whole cucumber, finely chopped (it will seem like too much, but is not) 2 packed handfuls fresh mint leaves, finely chopped (=15g) etc etc etc
Instructions:
Drain the cashews and rinse them well. Put them in a powerful smoothie maker/blender with 120ml/½ cup water and blitz to a fine, smooth, creamy consistency. You can use a food processor or stick blender, but the result won't be as smooth.
Add the lemon juice, garlic, salt and pepper and blitz to a smooth puree. It should have a thick, yoghurty consistency. Add a little more water if it is too thick. Bear in mind it will thicken in the fridge.
Transfer to a mixing bowl, or a bowl you'd like to serve it in. Add the cucumber and mint and stir through. Now refrigerate for at least 30 minutes before serving.
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