1

For the creamy soup sauce (topping) - soak cashews and walnuts in water and blend with water gradually with salt. Adjust water to keep it thick (mayo consistency).

2

Into a pan splutter cumin, mustard, and cloves, sauté ginger, garlic, and onions until golden.

3

Add in the turmeric, pepper, and salt, followed by all the veggies.

4

Sauté it and add 1.5 cups of water. Close and cook for 5 mins or until veggies are cooked.

5

Once cooked, switch off the flame & add the almond pulp (optional - any pulp leftover from making nut milk - if soya then cook along with veggies).

6

Blend once slightly cooled, transfer to a bowl, top up with the creamy white sauce and enjoy!

You can add leftover pulp from making nut milk into this recipe and blend it with cooked veggies.

Adjust water to suit your preferred consistency.

You can also use the eggless mayo dip for topping.