1 cup cashews
4 fresh tomatoes
approx. 250g tomato purée or purified water
2 tbsp fresh basil
2 stalks celery, finely chopped
1 spring onion finely chopped
juice of 1 lemon
½ tsp marjoram
½ tsp vegetable salt
English cucumber and parsley to garnish
Blend cashews until a fine powder is formed. Add tomatoes, basil, lemon juice and seasoning to blender. Add tomato purée or purified water according to desired thickness. Blend well, add in celery and spring onion and mix by hand. Garnish with finely chopped English cucumber and chopped parsley. Serve with sliced raw vegetables of your choice.
Recipe courtesy of Prof Celene Bernstein
