Photo by Tam West
Try this with my carrot and pumpkin falafels.
- 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.