Smooth cashew nut butter is the star of the show in this tahini-inspired sauce from London’s Honey & Co restaurant – drizzle it over falafels for a Middle Eastern feast
- Serves: 6 persons
- 170g 100% smooth cashew nut butter
- 1clove garlic, crushed
- ¼tsp ground cumin
- ¼tsp ground turmeric
- 1large lemon, juiced
Step 1Tip all the ingredients, plus ¾ tsp of salt, into a food processor with 100-200ml of water, depending on the thickness of the cashew butter and how thin you like your sauce, and blitz until smooth.
Step 2Taste and adjust the seasoning if needed. It will keep for a day in the fridge but will thicken as it chills, so you may need to add a little water to loosen – it should be a thick, pouring consistency.