Spread on toast or bread, use in smoothies or with yoghurt or muesli.

If you don't have time to soak/activate your cashews, soak nuts in boiling water for 30 minutes, then drain and use as directed.

Cashew cream will last up to 1 week in the refrigerator.

Remove frozen cubes from ice cube trays and keep in a zip lock bag in the freezer for easy use in recipes.

Bragg's® liquid aminos is a gluten free liquid seasoning made from soybeans. It contains essential amino acids. You can replace with soy sauce, to taste, if desired.

You can replace the roasted unsalted peanuts with raw peanuts.

Dip can be stored in the refrigerator for up to 1 week.

To increase the nutritional benefit, add 1 tablespoon acidophilus (available at most chemists and health food stores) when adding garlic.

Try serving this dip with falafel (please refer to the recipe on Cookidoo®) or serve with grilled or steamed fish.

Remove frozen cubes from ice cube trays and keep in a zip lock bag in the freezer for easy use in recipes.

Serve with pita bread or another type of unleavened bread and raw vegetables (carrots, scallions, etc.).

Can be served as a condiment or as a sauce for Japanese cold noodles.

To press tofu, use a tofu press or line a plate with paper towels. Place tofu block on the paper towels and cover with another layer of paper towel. Place a plate or a cutting board on top of the paper towels and then weigh it down with heavy books or cans. Set aside for several hours until liquid has been pressed out.

Cucumber can also be drained in a cheesecloth or a fine mesh sieve. Draining the liquid from the chopped cucumber will produce a thicker sauce.

If not serving the hummus immediately, transfer to an airtight container and place in fridge until ready to use.

To make your own tamarind paste, please refer to the recipe on Cookidoo®.

You can find candlenuts at most Asian food stores or speciality food stores.

If you do not have time to soak/activate your cashews, soak nuts in boiling water for 30 minutes, then drain and use as directed.

You can find dried adzuki beans and pandan leaves at most Asian food stores.

If you have the time, it's better to use cooked dried chickpeas instead of canned, as some cans contain chemicals in their lining, such as bisphenol A (BPA). To prepare dried chickpeas, soak 100-110 g dried chickpeas overnight in 600 g warm filtered water. Drain and rinse 2-3 times during soaking. Drain and place 200 g soaked chickpeas into simmering basket and insert simmering basket into mixing bowl. Place 900 g water into mixing bowl and cook 60 min/90°C/speed 3 . If chickpeas are not cooked after 60 minutes, top up water to 500 ml mark and cook for a further 30 min/90°C/speed 3 . Cool and use as needed.