Cashew cream forms the base, which makes the dressing luxuriously creamy. The flavors of garlic, lemon juice, capers, Dijon, onion powder, salt, and pepper mix together with the rich cashews to ...

Transfer the toasted cashews to a bowl. Add enough hot water to cover the cashews. Let them soak for 1 hour. Drain the water from the cashews. Blend: Combine drained cashews, coconut milk, sea ...

Stir, making sure the rice does not stick on the base. As soon as it comes to the ... fry each paratha on both sides until golden brown. Make the cashew cream by putting the cashews in a blender ...

We use a lot of herbs, nuts and pickled vegetables to give salads a punch.” The raw broccoli salad with cranberries and cashew garlic cream is a classic – one of the eatery’s most popular dishes.