Curried cashew dip

I do like dips and this is a particularly easy one to make - and vegan! It can be made with store-cupboard ingredients.

(Recipe adapted from a BBC Good Food recipe)

You will need:

Equipment:

• Jug/ high sided mixing bowl

• Measuring spoons

• Weighing scales

• Stick blender

• Optional: juicer

• Optional: salt and pepper

Ingredients:

• 100g cashew nuts

• 50ml lime juice (from a long-life bottle or, if squeezing fresh limes, you’ll need at least two)

• 3 tablespons coconut cream (if you can’t find coconut cream, get a tin of full-fat coconut milk instead as the cream separates to the top of the tin anyway)

• 1 tablespoon curry paste (you can add more, if you like it more spicy)

• Your favourite crackers, bread, vegetable sticks etc, to serve

Begin:

1. Put all the ingredients into your jug.

2. Using a stick blender, blend until smooth.

3. Season with a little salt and pepper, if you like.

(If the mixture seems too thick, just add a bit more lime juice or a little cold water.)