Three ingredients in a blender. Creamy without any cream.
About 5 minutes from starting to sitting down, and it is straightforward. That is start-to-finish, so it works on a weeknight when you have not planned anything.
Use firm tofu, pressed dry first, or halloumi if you cut the salt elsewhere. Both hold shape better than paneer, so add them a minute later.
You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.
Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.
About a week in a sealed bottle in the fridge. It separates as it sits, which is normal — shake it hard before each use.