![]() Blend it for longer and add a splash of water to loosen it if you think it’s a little too thick to blend. Cashew cream turned out grainy? No problem.Chives, parsley, rosemary, dill, or basil all work really well. If you want a little added flavour, you can mix in herbs.For a firmer consistecy, place in the fridge before use.Discard the water and they’re ready for use. If you want to speed up the process even more, boil them for 10 minutes until soft. If you don’t have one, soak the cashews in cold water for at least 6 hours (ideally overnight) or in boiling water for 15-20 minutes. Use a high-speed blender for this recipe.This is what we do for topping our borscht. For added umami and kick, stir in some Dijon mustard.How long will my cashew cream last in the fridge? It’s best consumed within 3 days and kept in the fridge.Some tips for making this quick cashew cream Vegan borscht with cashew cream in place of sour cream. I’d love to hear how you use it in the comments below! This is only a small number of possibilities. In place of plant-based yoghurt or sour cream in some dishes.Thinned out with water and used as a salad dressing.Used in place of sour cream – for example topping borscht soup, lentil stew, on top of gibanica, mushroom fajitas, or use to top your Buddha bowl or burrito bowl.Used as a dip for veggies and corn chips.Smeared on bread as a savoury spread (as pictured above).How can this savoury cashew cream be used?Īs I mentioned previously, there’s a variety of ways that it can be used, including: Salt – to balance out the flavours and bring them out.Ĭashew cream on bread with sauteed mushrooms and chives.Nutritional yeast – it provides the cheesy and savoury notes and more complexity to the cream.Garlic powder – for a great savoury flavour boost and garlicky humm.Apple cider vinegar – alongside the lemon juice, the ACV will bring that “sour” and different tangy notes to the cream.Please use freshly squeezed lemon juice if you have access to it. Lemon juice – this provides the tangy background notes to add a bit of bite to the cashew cream.Out of all the nuts, they blend up to a creamy consistency the fastest and easiest. Neutral in taste, they can thicken up anything. They provide the perfect base for a great cream. Raw cashews – they are the hero of this recipe.This was my first time soaking cashews to make any sort of filling, although I know it’s quite common.We love it because it’s just so versatile! This recipe was developed to be the perfect addition to our vegan borscht but quickly became a staple addition for so many other applications. I also had some extra wild blueberries after making these Wild Blueberry Ice Cream Sandwiches, so I did some googling and came across these and decided to try my own spin. I like cashews but don’t typically eat them just by themselves. I came up with these while looking for a way to use a random bag of cashews I bought a couple of months ago. Then, I almost couldn’t share them today because I upgraded my computer software yesterday (scariest thing ever) and I had to work out some kinks with iphoto (all the while patiently not freaking out!).īut, I got all that taken care of and I’m here to share this little frozen treat with you today! I made these Blueberry Cashew Bars a few weeks ago, photographed them and then stuck them in the freezer and promptly forgot about them! Whoops! The good news is, I was cleaning out the freezer the other day and I found them…then- lightbulb!- realized I never shared them on the blog. These Blueberry Cashew Bars are a simple, frozen summer treat that are packed with healthy fats and antioxidants!
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |