Keeping it light and fresh with simple go-to snack plate.  Regarding the vegetables, this is up to you as you may have your favourites.  Crackers and bread can be added to spread this delicious cashew spread on.

Serves 6-10

Ingredients

Cashew cheese

2  cups cashew nuts, soaked in cold water 4-6 hrs

2 cloves organic garlic

½ cup filtered water

2-4 Tbsp fresh lemon juice

2 Tbsp extra virgin olive oil, extra for drizzling

Sea salt to taste

Vegetables

6 spring onions, trimmed

6 stalks celery, cut into long lengths

10 radishes, cut in half if large

12 baby carrots,

1 cucumber, cut into rounds

Method

Begin by making the cashew cheese

Drain and rinse the cashew nuts.

Put all ingredients into blender and blend well, scrape down the sides and continue to blend as you want a creamy, light texture.

Put into desired bowl, cover and chill until required.

Prepare the vegetables by washing them, peeling, cutting or whatever you may need to do to make them edible?

Arrange the vegetables on a large plate.

Drizzle over a little more olive oil and a pinch of sea salt flakes on top of the cashew cheese. Serve alongside the crunchy, seasonal vegetables.

Enjoy!