By Sue Quinn
Soak 40 g (1½ oz/¼ cup) raw cashew nuts for at least 4 hours. Drain, rinse well and blitz together with 300 g (10½ oz) silken tofu, 2 tsp agave nectar, 2 tsp lemon juice, 1 tsp xanthan gum and ½ tsp fine sea salt and a pinch of white pepper. Chill.
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