I finally tried making cashew cream. I liked the texture of it, but it does need a bit of seasoning. Here’s a cheesy one with a lemon twist that worked well with the asparagus.
Soak 2 dl of natural cashews for a few hours. Drain and mix with 1 dl cold water, 1 tbsp nutritional yeast, 1 clove of garlic, 2 tsp lemon juice, 1 tsp Dijon mustard, 0,5 tsp salt. Blend until you’ve got a smooth cream.
Fry finely chopped garlic with pieces of fresh asparagus, green peas and sunflower seeds. Add a few sliced dried tomatoes. Serve with spaghetti, cashew cream and top with capers and a drizzle of olive oil. Season with salt and pepper and lemon zest.