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Crudites with Cashew Nut and Tahini Cream

Serves 12-16
Prep time:
Cooking time:

It’s always nice to offer something fresh and light among the sometimes rich cocktail foods that get served. Use your favourite combination of vegetables – having a mix of raw and lightly cooked seems to work best.



  • assorted vegetables for serving, allow 8–10 pieces per glass: I used blanched asparagus, green beans and baby carrots along with spears of fresh cucumber
  • Cashew nut cream:
  • 1 cup raw cashew nuts, soaked in cold water for at least 8 hours
  • 2 tablespoons tahini
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1 teaspoon soy sauce
  • 2 cloves garlic, crushed
  • 3 tablespoons sour cream
  • ¼ cup water
  • sea salt and ground pepper
View the method

Cashew nut cream: Drain cashews. Place everything in a blender or food processor, season well and blend until smooth and creamy, scraping down the sides occasionally. Chill until ready to serve. 

To assemble: Place a good spoonful of the cream in the base of each glass then add the crudité. 


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