Ingredients
200 g cashew nuts
2 spring onions, sliced
olive oil spray
1 clove garlic, crushed
140 g bag watercress
100 g bag rocket
½ bunch parsley
400 ml vegetable stock, hot
1 lemon, zested and juiced
Method
- Put the cashew nuts in a bowl and cover with water. Cover with clingfilm and leave for 2 hours.
- Strain the cashews through a sieve and tip into a liquidiser or blender. Add 200ml fresh water and blend until very smooth. Add more water, a little at a time, to get the required consistency. Add a pinch of salt (or honey for a sweet version) and blend again. Tip into a container and cover.
- Fry the spring onions in a spray of olive oil until soft. Add the garlic and fry for another minute before tipping in most of the watercress, all the rocket and parsley. Stir though until wilted, then add the vegetable stock. Bring to a simmer and season well. Blend with a stick blender until smooth. Add the lemon zest and season with a little lemon juice.
- Divide between bowls, then add 1 tbsp of cashew cream to each bowl. Scatter with watercress leaves, to serve, if you like.
