Cashew Cream Recipe

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!

Vegan Red Lentil Stew Recipe

Here’s a nice thick nutrient-packed vegan red lentil stew or soup for a warm winter infusion of tasty goodness. Coconut and tahini make this rich & satisfying.

Vegan Red Lentil Stew Recipe

Ingredients

1 large yellow onion, chopped
5-6 medium carrots, cleaned and chopped
Small bunch organic celery, chopped
1 c dry red lentils
2.5 c water
1/4 c turmeric
2 Tbsp olive oil
2 Tbsp coconut manna
3-4 thumbs-sized piece of fresh ginger, cleaned and chopped
1 large clove garlic, chopped
3 Tbsp tahini
1/2 c fresh parsley, chopped

Directions

Toss onions, carrot and celery into a large stock pot, add olive oil and sauté until vegetables are soft and there’s a smidgen of browning. Add remaining ingredients except parsley, and simmer on low for 40 minutes, stirring occasionally. Stir in parsley and enjoy.