Cucumber recipe with cashew mousse for a healthy and satisfying afternoon snack

Warm time dictates its own rules in the choice of dishes. The higher the thermometer rises, the more light and fresh your diet should become. It is especially good to include as much fresh greens, vegetables, berries and fruits as possible. This will not only help you get rid of a couple of kilograms gained during the winter, but also improve the appearance of your skin and hair after an annual vitamin deficiency. A great option is juicy fresh cucumbers with a delicate and at the same time quite hearty cashew cream recipe from Anaaya Foods . Ideal for a healthy afternoon snack or light dinner.


     amount 1 servings
    Time 30 minutes

For eggplant caviar:

30 g of pulp of baked eggplant 
30 g of boiled quinoa 
1 tsp. soy sauce 
1 bunch parsley 
10 g tofu cheese

For cashew cheese:

25 g raw cashew nuts a 
pinch of ground nutmeg a 
pinch of salt 
1-2 drops of lemon juice 
1 tsp. water

For the sauce:

2 tbsp. l apple fresh 
10 g of red onion 
1 clove of peeled garlic 
10 g of chili pepper 
1 g of nori seaweed

To submit:

80 g baked pumpkin 
fresh herbs


  1. For cashew cheese, beat all the ingredients in a blender.
  2. For the sauce: chop the onion and garlic, put all the ingredients for the sauce in a saucepan, bring to a boil, strain, mix half the sauce with cashew cheese.
  3. For eggplant caviar: beat all the ingredients in a blender.
  4. Spread cashew cheese on baked pumpkin. Top with eggplant caviar and tofu, garnish with the remaining sauce and fresh herbs.

Quantity: 1 serving 
Cooking time: 15 minutes 
Difficulty: low


110 g of fresh cucumbers (preferably long-fruited) 
1/2 tsp. table vinegar 
5 g shallots 
5 g fresh red chili 
3 tbsp. l filtered water 
1/2 tsp organic maple syrup 
1 tbsp. l sesame seeds a 
handful of arugula 
1-2 branches of fresh herbs 
1 tsp. olive oil

For cashew cream:

30 g raw cashew nuts 
5 g sun-dried tomatoes 
1 tsp. olive oil 
1 tbsp. l peeled sunflower seeds 
5 drops of lemon juice 
1 sprig of parsley or cilantro 
1/2 clove of garlic 
2 tbsp. l filtered water 
salt to taste


  1. For cashew cream: mix all the ingredients in a blender to a uniform cream consistency.
  2. Peel the cucumbers from the skin and pulp, marinate in a mixture of chopped onions and pepper, water, vinegar and syrup.
  3. Roll pickled cucumbers in sesame, stuff with cashew cream, garnish with arugula and fresh herbs. Drizzle with olive oil.

Review for refreshing summer dishes

About aatifriaz

Aatif riaz is a professional writer and SEO professional. He loves to write articles about health and technology.

View all posts by aatifriaz →