Peel and chop the red onion into thin strips. Squeeze the lime into juice to marinate the onions in.Put the red onion to marinate in the lime juice (I like to add a little chilli for a spicy touch). This is so the onions will be sweeter and less crunchy when cooked in lemon juice.
Blend the coconut milk, 5g of fresh ginger, a spring onion, the cashews, the apple cider vinegar and the juice of one lime in a blender until you obtain a homogeneous consistency.
Then keep cool in the fridge so that the cream sets. Once set, mix the flat parsley, the rest of the ginger, the garlic, the salt and 200 ml of vegetable oil until you get a very even marinade. Reserve for later.
Peel 3 plantains lengthwise, with the skins left on.
Then cut the length of the banana from the top to the bottom. This will allow the marinade to penetrate well. Pour the marinade over the banana and massage it well. Brush with melted coconut oil, re-salt to your taste, then let them stand for 20 mins before placing them in the oven for 25 minutes.
Let the bananas caramelize. Once they start to bubble remove immediately.
Add the marinade/cream of cashew nuts and coconut milk, marinated red onions and a pinch of fresh coriander!
Tip: It is a perfect accompaniment for dishes in sauces or just to eat alone. Cashew nut cream brings a fresh side and accompanies the savoury sweetness. Cashews are a good source of fibre and vegetable protein. Go for it!
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