It’s always nice to offer something fresh and light among the sometimes rich cocktail foods that get served. Use your favourite combination of vegetables – having a mix of raw and lightly cooked seems to work best.
INGREDIENTS
assorted vegetables for serving, allow 8–10 pieces per glass: I used blanched asparagus, green beans and baby carrots along with spears of fresh cucumber
Cashew nut cream
1 cup raw cashew nuts, soaked in cold water for at least 8 hours
2 tablespoons tahini
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon smoked paprika
1 teaspoon soy sauce
2 cloves garlic, crushed
3 tablespoons sour cream
¼ cup water
sea salt and ground pepper
METHOD
Cashew nut cream: Drain cashews. Place everything in a blender or food processor, season well and blend until smooth and creamy, scraping down the sides occasionally. Chill until ready to serve.
To assemble: Place a good spoonful of the cream in the base of each glass then add the crudité. Depending on the size of the glass used, the cashew nut cream will make enough for 12–16 serves
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.