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Cashew recipes dinner7/1/2023 ![]() ![]() My cashew cream recipe varies depending on how I plan to use it. ![]() ![]() I use a Vitamix, but I’ve also heard good things about high-speed Blendtec and KitchenAid blenders. You’ll be able to create plant-based milks and sauces at a moment’s notice, and they’ll be creamier than they would be with another blender, regardless of whether or not you soak any nuts ahead of time. If you’re someone who plans to make homemade basics like cashew cream frequently, getting a powerful blender is totally worth it. After they’ve soaked, drain and rinse the cashews and proceed with the recipe below. Just place the cashews in a bowl, cover them with water, and set them aside. However, if you have a less powerful blender, I do recommend soaking cashews for at least 4 hours. If you have a high-speed blender, there’s no need to soak cashews. To soak or not to soak? That is the question, and the answer depends on your blender.By contrast, raw cashews yield a neutral creamy taste, which is delicious in all sorts of savory recipes. Though I love cashews, that’s not what we’re going for here. Roasted cashews will give the cream a nutty, cashew-y flavor. Scrape down the sides of the blender canister, as needed, to make sure everything is thoroughly combined. To make it, just add the ingredients to a blender, and puree until smooth. Raw cashews make it thick and creamy, water helps it blend, extra-virgin olive oil adds richness, and lemon juice, garlic, and salt give it a bright, tangy flavor. My vegan cashew cream recipe uses basic ingredients. I love to add it to creamy vegan pasta sauces, top it onto baked potatoes, serve it over burrito bowls, and more! It’s easy to make, it requires just 6 ingredients, and it’s every bit as rich and creamy as sour or heavy cream. Step 5 Garnish with sesame seeds and more green onions before serving, with rice if desired.If you’re interested in eating more plant-based recipes, cashew cream will be your new best friend. ![]() Cook until thickened and syrupy, 3 to 4 minutes. Add in sesame oil and cooked cashews, then remove from heat and toss to combine. Step 4 Add in reserved marinade, soy sauce, vinegar, Sriracha, sugar, black pepper, and green onions, adding water gradually as needed to loosen the sauce.Add garlic, ginger, onions, peppers, and tofu, and cook until soft and fragrant, about 6 minutes. Step 3 Make the stir-fry: Return skillet to medium heat and heat remaining 1 tablespoon oil.Add cashews to pan and sear, tossing frequently, until golden, about 4 minutes. Step 2 Return skillet to medium heat and heat 1 tablespoon oil.Drain and reserve any remaining marinade, then sprinkle cornstarch into drained cashews and toss to coat evenly. Transfer to a medium bowl and immediately add in soy sauce, vinegar, Sriracha, and let sit for at least 10 minutes. Step 1 Make the cashews: In a large skillet over medium-low heat, add cashews and toast, stirring frequently, until golden and very lightly charred, about 4 minutes.If you've made this recipe, drop us a line down below and let us know how you liked it-and leave a comment with all the different ingredients and variations you explored! If there's anything non-negotiable here, it's the abundant amount of large garlic chunks-there's just nothing like biting into a lightly caramelized piece of garlic. All I'm trying to say here is, it's all flexible! Don't worry! But if you only have some broccoli or carrots or corn, use 'em! If you want it spicier, sweeter, tarter, adjust the condiments to your preferred ratio! If you can't find fried tofu puffs, you can opt for some extra-firm tofu, or even substitute in some mushrooms or leftover roasted butternut squash. My ideal version features huge chunks of garlic, onions, and peppers because I find that they soak up and complement the sweet-and-sour flavors the best. Alternatively, if you don't have cashews at all, but you do have walnuts or almonds or peanuts, you can give a try with those nuts too! If you have roasted cashews on hand, you can skip the pan-toasting step. Sweet and sour stir-fries are one of my favorite flavors on a plate, and you can make this vegan version with whatever's hanging around in your fridge. Here's a time-saving tip: Prep the vegetables while your cashews are marinating for successful multitasking. It's a busy night, you don't have much in your fridge, but you still want to make a quick dinner. ![]()
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