Creamy Cashew Sauce

Ingredients

• • 100 g raw cashews
• • 250 ml warm water (for soaking)
• • ¼ preserved lemon (salted, from an organic shop)
• • 1 pinch of salt (optional)
• • 1-2 tbsp extra water if needed

Method

1. Soak the cashews in warm water overnight or at least a few hours, so they become very soft.
2. Drain the cashews and put them in a blender with the quarter preserved lemon.
3. Blend at high speed until creamy and smooth.
4. Add a little water if needed to adjust the texture (thicker for spreading, thinner for drizzling).
5. Season lightly with salt if desired.
6. Serve cold or slightly warmed over steamed vegetables, pasta or salads.

Source: adapted from the Orthodox Parish of the Annunciation (Angers).