Once soaking is finished, drain and rinse the cashews, and place in the basin of a high-powered blender. I've even been putting a this Maple Vanilla Cashew Cream on my oatmeal for a creamy and sweet topping. Place cashews in a bowl or jar (I like using a wide-mouth quart mason jar) and cover with water. Whisk in 1 cup of the pasta cooking liquid and bring to a simmer. Whisk together until the sauce is creamy and emulsified. Add the cashew cream and the remaining cup olive oil. Or use it as a whipped cream replacement and put a generous spoonful on top of your pie or crumble this fall. Lightly saut, stirring occasionally, until garlic is fragrant and light brown, about 2 minutes. Just a dollop of this cream onto some simple, sautéed apples will give you a fun and delicious dessert. The problem is that after cashew cream freezes and thaws, the oils from the cashews and the liquids naturally separate. I usually don't have sweet sauces on hand, but this Maple Vanilla Cashew Cream is going to be my new staple dessert sauce. For instance, I may add a creamy and zingy lemon tahini sauce to my rice and potatoes while he tops his meal off with a soy ginger dressing.Ĭondiments are basically a lazy and indecisive cook's best friend.Ĭurrently, some of my favorite condiments are my Sweet Chili Sauce, Simple Lemon Tahini Dressing, and this Maple Vanilla Cashew Cream. I also love that condiments allow Brett and I to eat the same basic staple foods, while having them taste completely different. If I have some staples already prepped for the week, such as brown rice and roasted veggies, and some fun and simple sauces on hand, I can whip up a delicious meal in a couple minutes. Add the cashew cream to a pan over medium low heat and swirl in 1/2 cup of pesto. Add the cashews and 1 cup of water to a blender and blend until smooth, pausing to scrape down as needed. Make the lemon basil cashew cream sauce: Add all listed ingredients to a high-speed blender. If not using a high powered blender, soak your cashews in boiling hot water for 30 minutes, then drain and use in recipe. Reserve 1 cup of the starchy pasta water. Add the butter, Parmesan cheese, and ½ cup of hot pasta water. Once the pasta is done, heat a non-stick skillet over low-medium. Drain the pasta and reserve the water for the sauce. Maple Vanilla Cashew Cream Recipe PhotosĬondiments are wonderful, aren't they? The most boring, simple meals can quickly be turned into decadent, flavorful dishes just by adding a zesty sauce or creamy dressing. About 2 minutes before the pasta is al dente, add the broccoli florets to the pot to cook with the pasta as the pasta finishes cooking. Bring a pot of generously salted water to a boil, then cook the pasta according to the package instructions, or until al dente.This technique works for all of my creamy sauces. This is my favorite option and the one I think works best. Grind your dry cashews into a fine powder using a coffee grinder. Tips For Making This Maple Vanilla Cashew Cream How to get a smooth cashew cream sauce without a high speed blender: Soak your nuts overnight. My vegan cashew cream recipe uses basic ingredients.
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