Vegan cashew Tzatziki : In a high speed blender, mix together 1 cup of cashews, ½ cucumber, 2 tbsp lemon juice, 100 ml plant based yogurt (here Liberté nature, dairy free), 5 mint leaves, salt and pepper to taste.
Honey Glazed Apricots : In a non stick pan, heat 2 tbsp of liquid honey for 1 minute. Add the fresh apricots quarters and a thyme stalk. Allow to glaze during 3-4 minutes.
