We’re on day eleven of our raw food challenge with HP. She’s been pumping out so many creative recipes so I’ve been sharing them one at a time throughout the week. She’s been taking her recipe inspiration from the Williams Sonoma cookbook and creating raw vegan recipes with them. This is one of them and it looks absolutely mouth-watering! Here is her commentary:
‘This dish is a classic summer pairing in general cuisine. Melon and Figs with Basil Cashew-Cream Sauce is a great option for all times of the day and entertaining. I would recommend it as part of breakfast, a brunch buffet or dessert. Especially dessert on a hot summer evening.
Small bunch of Basil leaves
Juice of 1 Orange
1 Pint of Fresh Figs