This very easy recipe takes food from simple to spectacular. Put cashew cream on your grain bowl or veggie bowl, and you’ll take it from everyday to amazing, good to great, ordinary to extraordinary, standard to spectacular. You can use any kinds of veggies, whether steamed (broccoli, cauliflower), roasted (carrots, asparagus, onions), stir-fried (snap peas, mushrooms, sprouts), or even raw (tomatoes, cucumbers). And it’s also perfect for grains like brown rice, bulgur wheat, or even quinoa (which I know is not technically a grain). We eat a lot of vegetables in my house, and the leftovers usually get eaten. Recipes like this one are a big part of the reason why.
2 cups raw cashews
2 garlic cloves, chopped coarsely
2 Tbsp. extra-virgin olive oil
1 tsp. salt
1 cup of water
- Fill a medium-sized pot with water, bring to a boil, and remove from the heat. Add the cashews, and allow to sit 30-60 minutes until soft.
- Drain the cashews, and transfer to a food processor or high-speed blender.
- Add chopped garlic, olive oil, salt, and 1 cup of water.
- Puree until smooth.
Once the cashew cream is done, you can transfer it to an airtight container and chill. You can also freeze it in a plastic freezer bag for up to 3 months. Amazing.
Thank you to @bonappetit for this recipe.
