Ingredients

• 260g Cashew Nuts
• 1 handful Flat Leaf Parsley (to garnish)
• 1 pinch Garlic Powder
• 300g Mushrooms (thinly sliced)
• 1 handful Pomegranate Seeds (to garnish)
• 200ml Water

Method

1. For the cashew & mushroom cream, simmer the cashew nuts in just-boiled water for 10 minutes.
2. Drain and blend along with the water, garlic powder, and salt until smooth.
3. Add 1 teaspoon of oil to a pan and cook the mushrooms for 4-5 minutes until slightly browned. Allow to cool slightly before adding to the cashew cream, add the parsley if using.
4. Mix all the pancake ingredients together until smooth, add water if too thick.
5. Heat ½ teaspoon of oil in the pan before cooking the pancakes, spread to your desired thickness and flip when bubbles appear on the surface.
6. Garnish with pomegranate seeds and parsley.
7. To serve, top with your cream and enjoy!