Monday, February 17, 2014

Oh, what you can do with cashews!

Here are a couple of recipes using raw, unsalted cashews as the base.  It's very easy to transform them into a creamy base for soups and sauces.

Cashew "Mayo"- recipe found on
This "mayo" is the consistency of ricotta cheese.  It's very good on tofu, mixed in with veggies, rice, etc.  It's also good on crackers or as a dip for veggies.  Use whatever spices you would like.  It would be good mixed with berries or jam, (substituting the vegetable broth with apple juice)  to use as a topping on toast or bagels. 

1 cup raw, unsalted cashews
1/4 cup vegetable broth
2 T lemon juice
1 tsp Dried Thyme leaves
1 tsp Crushed Rosemary
1 tsp Tarragon leaves

Place the cashews in a bowl, cover with water and refrigerate for at least two hours. Rinse and drain the cashews, place in blender with the vegetable broth and lemon juice. Blend until smooth. Place mayo in bowl and add spices. Mix well.

Cashew sauce for rice, veggies, etc.- This recipe comes from my "Isa Does It" cookbook.

1 cup raw, unsalted cashews, covered with water and soaked in refrigerator for at least two hours.
2 cups vegetable broth
1 T coconut oil
1 medium yellow onion, very finely diced
3 garlic cloves, minced
1 T minced fresh ginger (I used about 1/8 tsp ground ginger)
1 T mild curry powder
1 tsp garam masala
1 (14 ounce) can lite coconut milk
3 T tomato paste
1 tsp salt
1 cup frozen peas ( I don't like peas, so I used edamame)

Drain the cashews and add them to a blender along with the broth. Blend until smooth. Preheat a 4-quart pot over medium heat and add the coconut oil. Sauté the onion in the oil for about 3 minutes, until translucent. Add the garlic and ginger, and cook for 15 seconds or so. Add the curry powder, garam masala, and cumin and toss for a minute or so, just to toast the spices a bit. Add the coconut milk, tomato paste, blended cashews, and salt. Bring to a low simmer and let cook for 15 minutes or so. Add the peas and let them warm through.

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