Blend all sauce ingredients on high except for the cashews, slowly adding them in until a creamy texture forms if need be add more water. I like to use coconut water if available as it adds a nice sweet contrast to the sour taste of the lemon (mocking sour cream). Blend in tumeric drops last to give it a slight yellow tint.
Chop veggies into bite size, cubing the jicama. Mix cream sauce into chopped veggies and granish with dill pickle bits (not raw), paprika and cayenne pepper (optional).
You can add whatever veggies you have left over in the fridge but the raw corn and celery seeds are the cameos of this the satisfying crunch-a munch salad. For fun try sage, thyme and rosemary….or whatever is is your garden.
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|Serving Size: 1 Serving (257g)|
|Recipe Makes: 4|
|Calories from Fat: 223 (60%)|
|Amt Per Serving||% DV|
|Total Fat 24.8g||33 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 14.4g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 0mg||0 %|
|Sodium 106mg||4 %|
|Potassium 655.3mg||17 %|
|Total Carbohydrate 33.6g||10 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 26.3g|
|Protein 10.3g||15 %|
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Calories per serving: 370
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