Wednesday, July 2, 2014


Roasting brings out the nutty flavour in cashews, but raw cashew nuts are mild and take flavours so well that they create the most creamy and delicious dairy-substitutes I've had! Whether it's cultured cashew cheese, cinnamon and nutmeg laced cream to top your fruits, or this delicious and smoky chipotle sauce that goes with oven-baked "fries", stirred into soups, and with Mexican food like tacos.

Chipotle Cashew Cream Sauce
makes: 16 oz.

- 1/2 cup raw cashew pieces (~3/4 cup raw whole cashews)
- 1 medium clove garlic, peeled
- 1/2 lemon
- 1 tsp. salt
- 1 tbsp. chipotle powder
- 1 tsp. crushed red pepper
- 1 tbsp. nutritional yeast
- 3/4 cup water
  1. Soak the cashews for 30 min. - 8 hrs. in enough water to fully submerge them.
  2. Drain the cashews and discard the soaking water.
  3. Put all the ingredients in a blender jar in the order they are listed above.
  4. Blend into a creamy sauce, adding more water if needed to get a sauc-y consistency.
  5. Store in the fridge for up to 2 weeks.

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