Cashew Sunflower Cream

To make:

• Soak 1 cup of cashew pieces (these work well and are cheaper) and 1 cup of sunflower seeds in boiled water for an hour, or soak overnight in cold water.

• Rinse well

Put into a high powered blender with:

• the juice of 2-3 lemons

• 1 tbsp of apple cider vinegar

• 1/2 tsp turmeric powder

• 2 heaped tsp of garlic powder

• 2 heaped tsp of onion powder

• 1/2 tsp salt, pepper

• 1/2 cup of water (minimum)

Blend on high until creamy and smooth. Taste and adjust the flavour as needed - add more lemon, ACV or salt if you need.

Herbs make a nice addition, I often use fresh chives.

Leave in a container on the bench overnight to ferment for extra tang. Keeps in the fridge for 2 weeks, but you will eat it before then!