Vegetable Carpaccio with Cashew Cream
The vegetable carpaccio with cashew cream from Spoonsparrow is a healthy alternative to the classic meat version.
Ingredients
- 100 g cashews
- 650 g beetroot (5)
- 650 g striped beetroot (e.g., Tonda di Chioggia)
- 200 g radish (1 piece)
- 50 g lamb's lettuce
- 80 g arugula (1 bundle)
- 40 g yogurt (1.5% fat) (2 tbsp)
- 0.5 lemon (juice)
- Salt
- Pepper
- 150 g Strawberries
- 2 tbsp Rapeseed oil
- 2 tbsp Apple cider vinegar
- 1 tbsp pink peppercorns
- 1 tbsp pumpkin seed oil
Instructions
-
1.
Cover cashews in a bowl with water and soak for at least 30 minutes. Meanwhile, wash beetroot thoroughly and slice into very thin rounds using a vegetable peeler, separating by color. Peel radish and slice into very fine ribbons. Wash lamb's lettuce and arugula and pat dry.
-
2.
Blend soaked cashews with half of the soaking water, yogurt, and lemon juice until creamy; season with salt and pepper.
-
3.
For the dressing, peel, wash, and roughly chop strawberries. Blend strawberries in a blender with 1–2 tbsp cold water, rapeseed oil, and vinegar. Lightly crush pink peppercorns in a mortar, stir into the dressing, and season with salt.
-
4.
Arrange beetroot and radish on four plates. Place cashew cream in the center and garnish with salad leaves. Drizzle carpaccio with strawberry dressing and a touch of pumpkin seed oil.
