Lunch, late last week. The 31st of May, obviously. Quick-pickled cabbage and fennel, salad from the garden and some cooked-that-morning-for-the-coming-week quinoa topped with, be still my beating heart, a dollop of cashew sour cream. Lesh used it in something she posted on the twits recently, maybe it was rolled up in a super-clever beetroot and nori roll (?). All I knew was that I had to try making some myself, prontissimo.
Too easy. Soak a cup of cashews in water overnight. Next day, drain and rinse. Into a food processor they go. Add 1/4 cup of cold water, some salt, a teaspoon or two of cider vinegar and the juice of half a lemon. Whiz for at least 3 minutes is what all the recipes suggest, but I lose interest (and my hearing) after about 1 1/2, so mine's and always just a tiny bit on the wrong side chunky. Suits me just fine.