Winter Radish, Citrus and Cashew Cream (Matthew Kenney)

Winter Radish, Citrus and Cashew Cream (Matthew Kenney)

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Prep. 20 min

Total 15 h 35 min

8 portions

Ingredients

Cashew Cream

cashews
300 g
salt
¼ tsp
water to soak
virgin coconut oil (refined coconut oil)
155 g
oat milk
70 g
dairy free probiotic capsule powder only, casings removed
2

Tarragon Infused Oil

fresh tarragon
2 - 3 sprigs
extra virgin olive oil
115 g

Radish and Citrus Salad

red radish mixed winter variety, watermelon, black or daikon radishes
285 g
salt to taste
ground black pepper to taste
blood orange cut into segments
2 - 3
fresh tarragon leaves, to garnish
watercress to garnish
60 - 85 g
extra virgin olive oil to drizzle

Nutrition per 1 portion

Calories 530.2 kcal / 2218.2 kJ

Protein 7.8 g

Fat 50 g

Carbohydrates 18.3 g

Fibre 2.9 g

Saturated Fat 22 g

Sodium 99.8 mg

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Also featured in

Elevated Plant-Based Cuisine by Matthew Kenney 13 Recipes
Australia and New Zealand

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