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Roasted Vegetables With Cashew Nut Hummus Recipe

A very special hummus forms the base of this vegan dish, topped with roasted root vegetables, brassicas and alliums which are drizzled with a cashew nut milk and gently spiced dres...more

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Roasted Vegetables With Cashew Nut Hummus
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Ingredients for Roasted Vegetables With Cashew Nut Hummus Recipe

  • 12.50 gram Cashew nuts
  • 31.25 gram Chickpeas
  • 1/4 teaspoon Tahini
  • 1/4 tablespoon Lemon juice
  • 1/4 Garlic Clove
  • 5 milliliter Vegetable oil
  • 0.13 teaspoon Salt
  • As required Freshly ground black pepper
  • 18.75 gram Onion
  • 12.50 gram Demerara sugar
  • 0.13 teaspoon Black peppercorns
  • 0.13 teaspoon Coriander seeds
  • 1/4 sprig Thyme
  • 1/4 sprig Tarragon
  • 1/4 Bay leaf
  • 1/4 teaspoon Salt
  • 12.50 milliliter White wine vinegar
  • 62.50 milliliter Water
  • 1/4 Strip of orange peel
  • 1/4 Strip of lemon peel
  • 12.50 gram Cashew nuts
  • 15 milliliter Water
  • 1/4 pinch Salt
  • 1/4 pinch Sugar
  • 1/2 Shallots
  • 1/4 Garlic Clove
  • 1/4 teaspoon Mild Curry Powder
  • 50 milliliter Apple juice
  • 12.50 milliliter Extra virgin olive oil
  • 12.50 milliliter Vegetable oil
  • As required Salt
  • As required Freshly ground black pepper
  • 12.50 milliliter Light Olive Oil
  • 1 Cauliflower Florets
  • 0.06 Celeriac
  • 2 Baby carrots
  • 1/4 Red Onion
  • 2 Spring onions
  • 1/4 Lime
  • 12.50 gram Cashew nuts
  • 31.25 gram Chickpeas
  • 15 milliliter Water
  • 1/4 pinch Salt
  • 1/4 pinch Sugar
  • 18.75 gram Onion
  • 0.13 teaspoon Black peppercorns
  • 0.13 teaspoon Coriander seeds
  • 1/4 sprig Thyme
  • 1/4 sprig Tarragon
  • 1/4 Bay leaf
  • 1/4 teaspoon Salt
  • 12.50 milliliter White wine vinegar
  • 62.50 milliliter Water
  • 1/4 Strip of orange peel
  • 1/4 Strip of lemon peel
  • 12.50 gram Cashew nuts
  • 1/4 teaspoon Tahini
  • 1/4 tablespoon Lemon juice
  • 5 milliliter Vegetable oil
  • 0.13 teaspoon Salt
  • As required Freshly ground black pepper
  • 1/4 Garlic Clove
  • 12.50 milliliter Vegetable oil
  • 1/2 Shallots
  • As required Salt
  • 1/4 Garlic Clove
  • 1/4 teaspoon Mild Curry Powder
  • 50 milliliter Apple juice
  • 12.50 milliliter Extra virgin olive oil
  • As required Freshly ground black pepper
  • 1 Cauliflower Florets
  • 0.06 Celeriac
  • 2 Baby carrots
  • 1/4 Red Onion
  • 12.50 milliliter Light Olive Oil
  • 2 Spring onions
Nutrition
value
1801
calories per serving
119 g Fat43 g Protein141 g Carbs63 g FiberOther

Current Totals

  • Fat
    119g
  • Protein
    43g
  • Carbs
    141g
  • Fiber
    63g

MacroNutrients

  • Carbs
    141g
  • Protein
    43g
  • Fiber
    63g

Fats

  • Fat
    119g

Vitamins & Minerals

  • Calcium
    786mg
  • Iron
    25mg
  • Vitamin A
    9685mcg
  • Vitamin B1
    1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    1mg
  • Vitamin B9
    786mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    287mg
  • Vitamin E
    19mg
  • Copper
    3mcg
  • Magnesium
    569mg
  • Manganese
    5mg
  • Phosphorus
    876mg
  • Selenium
    45mcg
  • Zinc
    10mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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