Try this with my carrot and pumpkin falafels.
Ingredients
| 1 cup | Cashew nuts, soaked 2-4 hours (Main) |
| ¼ cup | Water, more as needed |
| ⅓ cup | Lemon juice |
| ½ tsp | Sea salt |
| 1 | Garlic clove, crushed |
| 2 Tbsp | Chopped dill, or mint |
| ½ cup | Cucumbers, finely diced (Main) |
Directions
- Drain the soaked cashews and rinse thoroughly. Place all the ingredients in a blender except the herbs and cucumber and blend until smooth and creamy. Transfer to a bowl, and fold in the herbs and cucumber. Leave to rest for a half hour before serving. This will allow the flavours to develop. It will keep in a jar in the fridge for around 5 days.
Megan May is the creator of Little Bird Organics and the Unbakery cafes.