51. Broccoli Puree

2 cups chopped broccoli florets
1 cup cashews, soaked
1 cup sun-dried tomato water
1 shallot, finely chopped
1 garlic clove, minced
1 teaspoon sea salt
1 teaspoon black pepper
1/2 teaspoon nutmeg

1 Place cashews, garlic, shallot and broccoli in a blender, sun-dried tomato water 1 tablespoon at a time to create a creamy consistency.

2 Season with salt, pepper and nutmeg.