The
ar t of plant-based food
Jutri Herman, Food Nerd, Lover of Nature + Love Without Boundaries
d a l a S o t a Spring Pot serves 3 to 4
INGREDIENTS 1 kg baby potatoes cooked with skin, cut in half 250 g cooked asparagus, cut in 1-inch pieces 250 g cooked green peas 10 radishes, cut in thin slices Big handful of chives, chopped (1 cm) Cashew sour cream* Cashew sour cream 1 cup raw cashew nuts, soaked overnight, then drained and rinsed ½ cup cashew milk 3-4 tbsp lemon juice 1 tsp apple cider vinegar 1 tsp mustard ½ tsp onion powder ½ tsp garlic powder ¼ tsp Celtic sea salt ¼ tsp ground black pepper INSTRUCTIONS Blend all cashew sour cream ingredients in a highspeed blender until very smooth and creamy. If too thick, add more cashew milk. Now toss veggies, potatoes, and sour cream together in a beautiful bowl. Use as much sour cream as you like!
Jutri Herman 14
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