Cashew Cream Recipe

Cashew Cream Recipe

Cashew Cream Recipe by Annie B Kay - anniebkay.com
Would you like a recipe that can, in one fell swoop, transition you joyfully to a more plant-based diet? Cashew cream just might be that recipe. It is a fantastic vegan substitute for dairy cream and creamy cheeses like ricotta or cream cheese. It makes a killer alfredo sauce for over vegetables. It is absolutely divine in a lasagna, as a whole or partial substitute for ricotta. Best of all, it is very very easy to make (though you do need to soak the nuts overnight).
Whip up a batch and you’ll see what I mean.

Cashew Cream Recipe

Ingredients

  • 1 cup raw cashews
  • water for soaking
  • 1/2-3/4 c additional water
  • juice of 1/2 lemon
  • 1/2 tsp nutmeg
  • salt & pepper

Directions

Soak cashews in water overnight. Drain and rinse. Place all ingredients in a blender, and process until smooth and the desired consistency is reached. Use less water if you are aiming for a thicker cheesier consistency, and more water if you are aiming for a creamier consistency.
Variations: add garlic, ginger, scallions or other herbs and spices to taste.
Enjoy!
Cashew Cream Recipe by Annie B Kay - anniebkay.com

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Sweet & Spicy Nuts Recipe

Sweet & Spicy Nuts Recipe

Sweet & Spicy Nuts Recipe by Annie B Kay - anniebkay.com
As the cooling breeze of fall blows through, it’s time to spice things up. Not only do spices add a lovely kick of flavor to fall and winter fare, but spices are filled with phytonutrients; health-enhancing compounds that give us the immune boost we need through the transition to colder months. Adding a little sweet, a little heat and a bit of spice to nuts does a body good energetically this season as well. May this sweet & spicy nuts recipe warm you inside and out. I use these nuts to top warm wilted salads, on soups, or over warm fruit for a nutrient-dense treat.
This morning I did my seasonal overhaul of cooking ingredients – putting away the cooling flavors of summer and bringing spices and heating ingredients an easier reach from the stove. I went to the grocery to gather spices – cayenne, cinnamon, mace, allspice, nutmeg – the flavors of fall. It’s one way I honor the wheel of the year, ever turning.

Sweet & Spicy Nuts Recipe

Ingredients spiced-nuts-ingrednets

  • 2 cups raw nuts and/or seeds – I used pepitas (pumpkin seeds), almonds, cashews and a few Brazil nuts
  • 1 1/2 Tbsp grass-fed organic unsalted butter or ghee
  • 2 Tbsp brown sugar
  • 1 tsp cinnamon, ground
  • 1/2 tsp cayenne pepper, ground
  • 1/2 tsp nutmeg, ground
  • 1 tsp freshly ground black pepper
  • 1 tsp salt

Directions

In a small bowl, stir together the sugar and spices. Place nuts and butter in a skillet over moderate heat, stirring for about 2 minutes until butter is melted and covers the nuts. Add the spice mixture (beware those of you who know two heat settings – high or off – this can burn quickly – I know of what I speak!). Sauté on medium heat until the sugar caramelizes – 5-8 minutes. Transfer nuts to a plate or sheet of foil to cool. Store in an airtight container and use on salads, soups or cooked fruit (like a baked apple) for dessert.
This is, of course, a recipe you can adapt to include your favorite warming spices. Please share your variations, and enjoy the season!
Sweet & Spicy Nuts Recipe by Annie B Kay - anniebkay.com

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