More Great Uses For Cashew Cream
Some time back, I wrote about the amazing ability of cashews to taste similar to cream when blended with water and other flavors. Using cashews is a way for people who can’t or don’t eat flour products or dairy to enjoy creamy and delicious sauces and soups that would normally be made from milk or cream. So recently, while enjoying a weekend full of cooking experiments, several new and delightful recipes were born, and I realized once again how versatile and decadent this little nut can be. In today’s post, I will show you that there are more great uses for cashew cream.
Vegan & Gluten Free Hollandaise
One yummy, alternative recipe we came up with using cashew cream was hollandaise sauce. It was very tasty, and a great addition to poached eggs over sprouted grain toast, spinach and artichokes. We just whipped up the cashews with a little water, white wine, garlic, lemon, turmeric and salt in a food processor, then heated it gently until thick, and voila!
Trying to recreate a delicious truffle macaroni and cheese, we achieved a near perfect match using brown rice noodles, truffle oil, raw cheeses and cashew cream. It was about the healthiest mac and cheese you could make, and maybe the most delicious too! Of course it would also be great as a completely vegan dish, by eliminating the cheese and using just the remaining ingredients.
Truffle Mac and Cheese with Cashew Cream
- 1 package brown rice, quinoa or other elbow noodles
- 1-3 tbsp white truffle oil (to taste)
- 2 -3 tbsp grass-fed butter
- 4 oz raw white cheddar cheese, grated
- 4 oz gruyere cheese, grated
- 6 -10 shitake mushrooms, sliced (optional)
- 1 shallot, chopped (optional)
- ½ cup fresh parsley, chopped (optional)
- ½ cup cashews
- 1 cup filtered water
- 1 clove garlic
- ½ cup white wine or sherry
- White pepper
- Celtic sea salt
Cook the noodles from instructions on box. While noodles are cooking; place cashews and water, white wine, garlic, black pepper and salt in blender and blend until liquefied. Saute mushrooms and shallot in a little butter. When soft, add parsley and cook another few seconds, then salt to taste. After draining cooked noodles, toss with butter and truffle oil and a little sea salt. In a sauce pan, heat cashew cream and whisk in grated cheese. Cook gently until melted. Put noodles in a baking dish and pour creamy cheese sauce over. Combine well and adjust seasonings. Place in 325 degree oven and bake until bubbly.
It is super fun to experiment with this nut. Let me know if you come up with any fun ways to use them, and I will post it on my Facebook.