cashew cream Archives - Epicurean Vegan

Loaded Baked Potatoes

January 20, 2015 by Epicurean Vegan

These loaded baked potatoes are new favorite at our house. They’re so easy to make and you can play with the toppings to change them up. I went pretty unconventional by topping these with kale chips and a delicious cilantro cashew cream that is to die for. I also topped them with a “Parmesan” from Oh She Glows, which is ideal for salads or pasta dishes, too. You can’t see them in the picture, but there’s diced tomato, green onion, and avocado on these as well. These make a great weekday meal when you don’t have a ton of time, although, they might become a weekend favorite, too!

INGREDIENTS:
6 large russet potatoes
1-2 large avocado, peeled, pitted and diced
1-2 large tomato, diced
1 C green onion, sliced
Tofutti sour cream (optional)
5 C kale, torn into pieces
Olive oil
Salt
Cilantro-Cashew Cream
1 C unsalted cashews
3/4 C cold water
1 garlic clove
2 tsp lemon juice
1 tsp apple cider vinegar
1/2 tsp salt
1/2 C fresh cilantro
3/4 tsp chili powder
1 tsp cumin
Nut and Seed Parmesan (from Oh She Glows)
1/4 cup raw cashews
1 tablespoon raw sesame seeds
2 tablespoons hulled hemp seeds
1 tablespoon nutritional yeast (optional)
1 tablespoon extra virgin olive oil
1/2 teaspoon garlic powder
fine grain sea salt, to taste

DIRECTIONS:
Preheat oven to 425. I prepared everything and then nuked the potatoes because it just seemed easiest that way. First, place the cashews in a bowl and pour boiling water over them; set aside. (You’ll prepare the rest of the sauce last). To make the Parmesan, place all of the ingredients in a food processor and grind to a fine crumble. Transfer to a bowl and set aside.
Next, to prepare the kale chips, place the kale in a medium bowl and drizzle with olive oil. Using your hands, massage the oil onto the kale leaves. Transfer to a baking dish and set aside.
I then microwaved the potatoes. Stick each one several times with a fork first, then nuke. (I used the potato setting), so about 5 minutes, then turn and another 5 minutes. During the first five minutes, prepare the cashew sauce: Drain the cashews and place in a food processor along with all of the other ingredients; puree 2-3 minutes, scraping the sides of the bowl a few times.
Using a funnel, I poured the sauce into a squeeze bottle.
During the last five minutes of potato cooking, place the kale chips in the preheated oven. Keep an eye on them so they don’t turn black—they’ll shrivel up, but still have bright green spots. Let them bake 4-5 minutes, remove from the oven and sprinkle with salt.

To assemble, cut each potato in half and top with sour cream (if using), tomato, avocado, green onion, cilantro-cashew cream, crumbled kale chips, and finally, the nut and seed Parmesan mixture. So good! Enjoy!

Loaded Baked Potatoes

Prep time

20 mins

Cook time

10 mins

Total time

30 mins

These loaded baked potatoes are new favorite at our house. They're so easy to make and you can play with the toppings to change them up. I went pretty unconventional by topping these with kale chips and a delicious cilantro cashew cream that is to die for. I also topped them with a "Parmesan" from Oh She Glows, which is ideal for salads or pasta dishes, too. You can't see them in the picture, but there's diced tomato, green onion, and avocado on these as well. These make a great weekday meal when you don't have a ton of time, although, they might become a weekend favorite, too!

Author: Epicurean Vegan

Serves: 6-8

Ingredients

6 large russet potatoes
1-2 large avocado, peeled, pitted and diced
1-2 large tomato, diced
1 C green onion, sliced
Tofutti sour cream (optional)
5 C kale, torn into pieces
Olive oil
Salt
.
Cilantro-Cashew Cream
.
1 C unsalted cashews
¾ C cold water
1 garlic clove
2 tsp lemon juice
1 tsp apple cider vinegar
½ tsp salt
½ C fresh cilantro
¾ tsp chili powder
1 tsp cumin
.
Nut and Seed Parmesan (from Oh She Glows)1/4 cup raw cashews
.
1 tablespoon raw sesame seeds
2 tablespoons hulled hemp seeds
1 tablespoon nutritional yeast (optional)
1 tablespoon extra virgin olive oil
½ teaspoon garlic powder
fine grain sea salt, to taste

Directions

Preheat oven to 425. I prepared everything and then nuked the potatoes because it just seemed easiest that way. First, place the cashews in a bowl and pour boiling water over them; set aside. (You'll prepare the rest of the sauce last).
To make the Parmesan, place all of the ingredients in a food processor and grind to a fine crumble. Transfer to a bowl and set aside.
Next, to prepare the kale chips, place the kale in a medium bowl and drizzle with olive oil. Using your hands, massage the oil onto the kale leaves. Transfer to a baking dish and set aside.
I then microwaved the potatoes. Stick each one several times with a fork first, then nuke. (I used the potato setting), so about 5 minutes, then turn and another 5 minutes.
During the first five minutes, prepare the cashew sauce: Drain the cashews and place in a food processor with the garlic. Puree for 30 seconds. Add all of the other ingredients and puree 2-3 minutes, scraping the sides of the bowl a few times.Using a funnel, I poured the sauce into a squeeze bottle.
During the last five minutes of potato cooking, place the kale chips in the preheated oven. Keep an eye on them so they don't turn black---they'll shrivel up, but still have bright green spots. Let them bake 4-5 minutes, remove from the oven and sprinkle with salt.
To assemble, cut each potato in half and top with sour cream (if using), tomato, avocado, green onion, cilantro-cashew cream, crumbled kale chips, and finally, the nut and seed Parmesan mixture. So good! Enjoy!

Stuffed Dates

December 26, 2014 by Epicurean Vegan

Happy holidays! The last couple of days have consisted of family and friend get-togethers, which means lots of great food. Christmas Eve was an appetizer night, so I brought the amazing Fiesta Taco Potato Crisps from The Oh She Glows Cookbook, and my spinach dip. For Christmas breakfast, we feasted on our favorite Hash Brown Casserole and the Easy, Vegan Cinnamon Rolls. We had a wonderful dinner at our neighbor’s last night with a variety of vegan soups and the Festive Kale Salad from The Oh She Glows Cookbook. I brought the famous Party Cheese Ball, Pesto Potato Bread, Bourbon Balls, and these incredible Stuffed Dates. Talk about a food festivus! I always thought I didn’t like dates, but I think that’s because I’ve only had them pureed in something, and I’m not a fan of the mushy date. These, however, were an absolute winner. Everyone at the dinner last night wanted the recipe. Plus, they were so easy to make. I couldn’t find pitted dates and I feared it was going to be date carnage all over the kitchen when it came time to de-pit them, but I have to say, it was so easy and took no time at all. Just slice open on one side and remove pit—it’s that easy.

I had made two batches of cashew cream (one for the potato crisps; one for these) and divided the batches into these handy, dandy squeeze bottles. I finally got smart and picked up a couple. They made the process for the potato crisps and these stuffed dates sooooo much easier—and faster!

These dates are stuffed with cashew cream, an almond or pecan, and topped with orange zest. You can’t go wrong. You can easily change them up; imagine the possibilities!

INGREDIENTS:
40-45 dates, pitted or not
1 to 1-1/2 C roasted almonds and pecans
Zest from one large orange
1 C cashews
1/2 C water
1 tsp apple cider vinegar
1 tsp lemon juice
1/2 tsp salt

DIRECTIONS:
To make the cashew cream, soak the cashews in water for at least 4 hours, or if you’re short on time, pour boiling water over them in a bowl and let soak an hour. Drain them and transfer to a food processor. Puree with the water, then add the apple cider vinegar, lemon juice, and salt. Transfer to a squeeze bottle. You can also use a pastry bag, but I find that to be messier and more difficult to store leftovers. If you use dates with a pit, simply take a sharp knife and slice open one side of the date and remove the pit.

Squeeze about 1/2 a teaspoon of cashew cream inside the date, add an almond or pecan, pipe in a bit more cashew cream, and top with orange zest. Voila! Repeat until you’ve filled all of the dates. Refrigerate until ready to serve. Enjoy!

Stuffed Dates

Prep time

30 mins

Total time

30 mins

I always thought I didn't like dates, but I think that's because I've only had them pureed in something, and I'm not a fan of the mushy date. These, however, were an absolute winner. Everyone at the dinner last night wanted the recipe. Plus, they were so easy to make. I couldn't find pitted dates and I feared it was going to be date carnage all over the kitchen when it came time to de-pit them, but I have to say, it was so easy and took no time at all. Just slice open on one side and remove pit---it's that easy.

Author: Epicurean Vegan

Ingredients

40-45 dates, pitted or not
1 to 1-1/2 C roasted almonds and pecans
Zest from one large orange
1 C cashews
½ C water
1 tsp apple cider vinegar
1 tsp lemon juice
½ tsp salt

Directions

To make the cashew cream, soak the cashews in water for at least 4 hours, or if you're short on time, pour boiling water over them in a bowl and let soak an hour.
Drain them and transfer to a food processor. Puree with the water, then add the apple cider vinegar, lemon juice, and salt.
Transfer to a squeeze bottle. You can also use a pastry bag, but I find that to be messier and more difficult to store leftovers.
If you use dates with a pit, simply take a sharp knife and slice open one side of the date and remove the pit.
Squeeze about ½ a teaspoon of cashew cream inside the date, add an almond or pecan, pipe in a bit more cashew cream, and top with orange zest. Voila! Repeat until you've filled all of the dates.
Refrigerate until ready to serve. Enjoy!

Pasta with Cashew Cream & Cheese

July 30, 2014 by Epicurean Vegan

(Unfortunately) most of us probably grew up on the boxed mac and cheese stuff, and likely, so have our kids. And kids like their mac and cheese. Instead of giving them that nasty, chemical-filled boxed junk, try making this kid-pleasing version using grated vegan cheese and cashew cream. Not only is it creamy, but it actually tastes cheesy and pretty darn delicious. While this may not top the list of the most healthiest vegan dishes, it’s miles from the fat-laden dairy version. Cashews are loaded with heart-protective monosaturated fats, antioxidants, calcium and protein. You can use your favorite vegan cheddar such as Daiya, Follow Your Heart or even make your own. This is also an easy recipe that your kiddos can help out with too!

INGREDIENTS:
16-oz uncooked pasta, such as elbows, shells or spirals
1 to 1-1/4 C vegetable broth (it just depends on how thick you want it)
4-oz vegan cheddar, shredded (I used Follow Your Heart brand)
1/3 C nutritional yeast
1 C cashews, soaked for at least an hour in hot water (if you can; no biggie if you can’t soak them)
1/2 C water
1 tsp apple cider vinegar
1 tsp lemon juice
1/2 tsp salt
2 dashes of nutmeg
Salt and pepper, to taste
Optional ingredients: sneak in those veggies by adding peas, carrots or broccoli. Or spice it up with green chilies or salsa.

DIRECTIONS:
Cook the pasta according to package instruction, or until al dente. Meanwhile, make the cashew cream. If you soaked the cashews, drain them and transfer to a food processor. Puree until finely ground, scraping the sides of processor bowl if necessary. Add the water, apple cider vinegar and salt. Puree 2 minutes, or until smooth. Drain the pasta, then return it to the pot. Over medium-low heat, fold in the grated cheese, cashew cream, broth and nutritional yeast. Combine well and continue to stir until the cheese is completely melted. Season with the nutmeg, salt and pepper. If using, add the optional ingredients and stir until heated through. Enjoy!

Pasta with Cashew Cream & Cheese

Prep time

5 mins

Cook time

15 mins

Total time

20 mins

(Unfortunately) most of us probably grew up on the boxed mac and cheese stuff, and likely, so have our kids. And kids like their mac and cheese. Instead of giving them that nasty, chemical-filled boxed junk, try making this kid-pleasing version using grated vegan cheese and cashew cream. Not only is it creamy, but it actually tastes cheesy and pretty darn delicious. While this may not top the list of the most healthiest vegan dishes, it's miles from the fat-laden dairy version. Cashews are loaded with heart-protective monosaturated fats, antioxidants, calcium and protein. You can use your favorite vegan cheddar such as Daiya, Follow Your Heart or even make your own. This is also an easy recipe that your kiddos can help out with too!

Author: Epicurean Vegan

Serves: 4-6

Ingredients

16-oz uncooked pasta, such as elbows, shells or spirals
1 to 1-1/4 C vegetable broth (it just depends on how thick you want it)
4-oz vegan cheddar, shredded (I used Follow Your Heart brand)
⅓ C nutritional yeast
1 C cashews, soaked for at least an hour in hot water (if you can; no biggie if you can't soak them)
½ C water
1 tsp apple cider vinegar
1 tsp lemon juice
½ tsp salt
2 dashes of nutmeg
Salt and pepper, to taste
Optional ingredients: sneak in those veggies by adding peas, carrots or broccoli. Or spice it up with green chilies or salsa.

Directions

Cook the pasta according to package instruction, or until al dente. Meanwhile, make the cashew cream. If you soaked the cashews, drain them and transfer to a food processor. Puree until finely ground, scraping the sides of processor bowl if necessary. Add the water, apple cider vinegar and salt. Puree 2 minutes, or until smooth.
Drain the pasta, then return it to the pot. Over medium-low heat, fold in the grated cheese, cashew cream, broth and nutritional yeast. Combine well and continue to stir until the cheese is completely melted.
Season with the nutmeg, salt and pepper. If using, add the optional ingredients and stir until heated through. Enjoy!

Black Bean & Field Roast Enchiladas with Roasted Red Pepper Cashew Sauce

June 9, 2014 by Epicurean Vegan

Oh yes, this is as delicious as it sounds and simple to make as well. Technically, they’re not really enchiladas, but more of an enchilada casserole. You can certainly roll the corn tortillas, but sometimes I find that they fall apart so easily and I didn’t want to lose my mind making dinner. Anyhow, I love using Field Roast (aside from the great taste) because they’re not made from strange ingredients; it’s all wheat, veggies and seasonings. And our omnivore friends also like it because it’s a satisfying meat sub that even they like.

INGREDIENTS:
1 to 2 Tbs olive oil
2 cloves of garlic, minced
1 C red onion, diced
1 Field Roast sausage link, Chipotle flavor, broken into small chunks
1 medium zucchini, quartered, then sliced
1 15-oz can black beans, drained and rinsed
1/2 C corn kernels
18 6″ corn tortillas
1 16-oz jar salsa verde
1 C cilantro, chopped
3/4 C green onion, sliced
1 tomato, diced
Roasted Red Pepper Cashew Sauce
1-1/2 C unsalted cashews
1 large clove of garlic
1 C water
2 Tbs lime juice
3/4 tsp salt
1 Tbs nutritional yeast
1 jarred roasted red pepper

DIRECTIONS:
To begin, place the cashews in a bowl and cover with boiling water. Let them soak while you prepare the enchiladas. Preheat oven to 375. In a large skillet, heat the olive oil and garlic; add the red onion and cook until it begins to soften over medium heat. Add the Field Roast and cook about 3 minutes. Add the zucchini and saute until it begins to soften a bit—not too much—it will cook more in the oven. Stir in the black beans and corn and cook until heated through, 3-4 minutes.

Pour half of the salsa verde into a 9×13″ baking pan and spread it evenly on the bottom. Lay 6 corn tortillas on the bottom, overlapping them, but covering the entire pan. Place half of the black bean mixture on top and add another 6 tortillas. Finish up by layering on the rest of the veggies, topping them with the remaining 6 tortillas.
Pour the rest of the salsa verde on top and spread it around evenly to coat the tortillas. Cover with foil and bake for 25 minutes. While that cooks, make the sauce. Drain the cashews and add them to the food processor, along with the garlic. Puree for a minute, scraping the bowl if necessary. While the machine is running, add the water, lime juice, salt, and nutritional yeast; blend until smooth, about 3 minutes. Add the roasted red pepper and puree until smooth.
Transfer to a medium sauce pan and heat over medium-low heat for 5-7 minutes, stirring often until hot.
Pour the cashew sauce over the enchiladas (I didn’t use all of the sauce—leftovers would be great for nachos)! and top with the cilantro, green onion and tomatoes. Slice and enjoy!

Black Bean & Field Roast Enchiladas with Roasted Red Pepper Cashew Sauce

Oh yes, this is as delicious as it sounds and simple to make as well. Technically, they're not really enchiladas, but more of an enchilada casserole. You can certainly roll the corn tortillas, but sometimes I find that they fall apart so easily and I didn't want to lose my mind making dinner. Anyhow, I love using Field Roast (aside from the great taste) because they're not made from strange ingredients; it's all wheat, veggies and seasonings. And our omnivore friends also like it because it's a satisfying meat sub that even they like.

Author: Epicurean Vegan

Ingredients

1 to 2 Tbs olive oil
2 cloves of garlic, minced
1 C red onion, diced
1 Field Roast sausage link, Chipotle flavor, broken into small chunks
1 medium zucchini, quartered, then sliced
1 15-oz can black beans, drained and rinsed
½ C corn kernels
18 6" corn tortillas
1 16-oz jar salsa verde
1 C cilantro, chopped
¾ C green onion, sliced
1 tomato, diced
Roasted Red Pepper Cashew Sauce
1-1/2 C unsalted cashews
1 large clove of garlic
1 C water
2 Tbs lime juice
¾ tsp salt
1 Tbs nutritional yeast
1 jarred roasted red pepper

Directions

To begin, place the cashews in a bowl and cover with boiling water. Let them soak while you prepare the enchiladas. Preheat oven to 375. In a large skillet, heat the olive oil and garlic; add the red onion and cook until it begins to soften over medium heat. Add the Field Roast and cook about 3 minutes. Add the zucchini and saute until it begins to soften a bit---not too much---it will cook more in the oven. Stir in the black beans and corn and cook until heated through, 3-4 minutes.
Pour half of the salsa verde into a 9x13" baking pan and spread it evenly on the bottom. Lay 6 corn tortillas on the bottom, overlapping them, but covering the entire pan. Place half of the black bean mixture on top and add another 6 tortillas. Finish up by layering on the rest of the veggies, topping them with the remaining 6 tortillas.
Pour the rest of the salsa verde on top and spread it around evenly to coat the tortillas. Cover with foil and bake for 25 minutes. While that cooks, make the sauce. Drain the cashews and add them to the food processor, along with the garlic. Puree for a minute, scraping the bowl if necessary. While the machine is running, add the water, lime juice, salt, and nutritional yeast; blend until smooth, about 3 minutes. Add the roasted red pepper and puree until smooth.
Transfer to a medium sauce pan and heat over medium-low heat for 5-7 minutes, stirring often until hot.
Pour the cashew sauce over the enchiladas (I didn't use all of the sauce---leftovers would be great for nachos)! and top with the cilantro, green onion and tomatoes. Slice and enjoy!

Tofu-Avocado Bowl with Cilantro-Ginger Cashew Sauce

May 7, 2014 by Epicurean Vegan

It’s been a busy spring, but I hope to get back to posting more regularly very, very soon. I’m excited to bring you this new recipe that is a “smorgasbord of flavors,” as The Husband called it. (That’s a good thing, I found out). This weekend, we went to WaterCourse Foods in Denver where I thoroughly enjoyed their Street Tacos that had a cilantro cream sauce. I have no idea how they made theirs, but it inspired me to make my own. Then came the veggies, rice and tofu and an incredible meal was born! (Sorry, a little dramatic). But I think you’ll really love this easy to make meal (no judgment here if you lick the bowl).

INGREDIENTS:
Cilantro-Ginger Cashew Sauce:
1 C raw, unsalted cashews, soaked for at least an hour in hot water
1 Tbs white or yellow miso
1/3 C packed cilantro leaves
2 Tbs lime juice
1 large clove of garlic, minced
1 Tbs fresh ginger
1 tsp salt
1/4 C water
1/4 C unsweetened, unflavored almond milk
The rest:
1-3/4 C vegetable broth
1 C wild rice (I used Lundberg Jubilee variety)
14-oz extra firm tofu, drained and pressed, cut into 6-7 slabs
1-1/2 C snowpeas, ends trimmed and cut in half
3/4 C green onion, sliced
2 carrots, grated
Shallot salt (or regular salt)
1-2 avocados, sliced
Cooking spray

DIRECTIONS:
Start with preparing the rice. Combine the broth and rice in a medium saucepan and bring to a boil. Reduce heat to low and cover for 40 minutes. Meanwhile, to make the amazing sauce, drain the cashews and transfer them to the food processor. Add the other ingredients and puree. Scrape the bowl a few times and process until completely smooth.

Spray a large skillet with cooking spray and place over medium-high heat. Place the tofu slabs in the skillet, season with shallot salt. Turn the tofu once one side is browned. Season once again with shallot salt.
Once the tofu is done, transfer to a cutting board and cut each slab into 3 long pieces, then again in half.
Add the snowpeas and green onion to the same skillet. Over medium heat, saute the veggies for just a few minutes; enough to soften them a little. If need be, spray the skillet again with cooking spray. Stir in the carrot and cook another few minutes. Season with a little shallot salt, if you’d like.
To assemble, start with rice, top with the vegetable mixture, then add the tofu and avocado. Drizzle, drop or dump some sauce on top. Then . . . mix it all together and enjoy!

Tofu-Avocado Bowl with Cilantro-Ginger Cashew Sauce

I'm excited to bring you this new recipe that is a "smorgasbord of flavors," as The Husband called it. (That's a good thing, I found out). This weekend, we went to WaterCourse Foods in Denver where I thoroughly enjoyed their Street Tacos that had a cilantro cream sauce. I have no idea how they made theirs, but it inspired me to make my own. Then came the veggies, rice and tofu and an incredible meal was born! (Sorry, a little dramatic). But I think you'll really love this easy to make meal (no judgment here if you lick the bowl).

Author: Epicurean Vegan

Ingredients

Cilantro-Ginger Cashew Sauce:
1 C raw, unsalted cashews, soaked for at least an hour in hot water
1 Tbs white or yellow miso
⅓ C packed cilantro leaves
2 Tbs lime juice
1 large clove of garlic, minced
1 Tbs fresh ginger
1 tsp salt
¼ C water
¼ C unsweetened, unflavored almond milk
The rest:
1-3/4 C vegetable broth
1 C wild rice (I used Lundberg Jubilee variety)
14-oz extra firm tofu, drained and pressed, cut into 6-7 slabs
1-1/2 C snowpeas, ends trimmed and cut in half
¾ C green onion, sliced
2 carrots, grated
Shallot salt (or regular salt)
1-2 avocados, sliced
Cooking spray

Directions

Start with preparing the rice. Combine the broth and rice in a medium saucepan and bring to a boil. Reduce heat to low and cover for 40 minutes.
Meanwhile, to make the amazing sauce, drain the cashews and transfer them to the food processor. Add the other ingredients and puree. Scrape the bowl a few times and process until completely smooth
Spray a large skillet with cooking spray and place over medium-high heat. Place the tofu slabs in the skillet, season with shallot salt. Turn the tofu once one side is browned. Season once again with shallot salt.
Once the tofu is done, transfer to a cutting board and cut each slab into 3 long pieces, then again in half.
Add the snowpeas and green onion to the same skillet. Over medium heat, saute the veggies for just a few minutes; enough to soften them a little. If need be, spray the skillet again with cooking spray. Stir in the carrot and cook another few minutes. Season with a little shallot salt, if you'd like.
To assemble, start with rice, top with the vegetable mixture, then add the tofu and avocado. Drizzle, drop or dump some sauce on top. Then . . . mix it all together and enjoy!

Pasta & Kale with Lemony Cashew Cream

June 12, 2012 by epicureanvegan

This makes a great summer dish! If you don’t have any kale on hand (why wouldn’t you?!) you could use any leafy green such as chard or spinach. I also think sliced mushrooms, sauteed asparagus, or zucchini would also work well in this. The sauce isn’t overly rich and has just a hint of lemon, plus it’s a breeze to make.

INGREDIENTS:
4 C pasta
2-3 C kale, chopped
Cashew Cream:
2 C raw cashews
Water
The rest:
2 tsp yellow miso
1/4 tsp black pepper
2 Tbs lemon juice
Salt, to taste

DIRECTIONS:
Soak the cashews in water for a few hours, preferably overnight. Drain and rinse the cashews, then place them in the blender. Add 2-1/2 cups of water and blend until smooth. The results will resemble heavy cream. This makes about 4 cups. You’ll only need 1-1/2 cups for this recipe, so I store the rest in a mason jar in the fridge. It will also keep in the freezer for a couple of months.

While the pasta is cooking, whisk together 1-1/2 cups of the cream sauce, miso, lemon juice, and black pepper in a small sauce pan. The sauce will already be thick, so it’s just a matter of heating it through.

Just when you’re about to drain the pasta, add the chopped kale to the pot and let it cook 1 minute, then drain.

Serve the pasta with the cashew cream drizzled on top. If you’d like, season with a bit of salt. Enjoy!

Pasta & Kale with Lemony Cashew Cream

This makes a great summer dish! If you don't have any kale on hand (why wouldn't you?!) you could use any leafy green such as chard or spinach. I also think sliced mushrooms, sauteed asparagus, or zucchini would also work well in this. The sauce isn't overly rich and has just a hint of lemon, plus it's a breeze to make.

Author: Epicurean Vegan

Ingredients

4 C pasta
2-3 C kale, chopped
Cashew Cream:
2 C raw cashews
Water
The rest:
2 tsp yellow miso
¼ tsp black pepper
2 Tbs lemon juice
Salt, to taste

Directions

Soak the cashews in water for a few hours, preferably overnight. Drain and rinse the cashews, then place them in the blender. Add 2-1/2 cups of water and blend until smooth. The results will resemble heavy cream. This makes about 4 cups. You'll only need 1-1/2 cups for this recipe, so I store the rest in a mason jar in the fridge. It will also keep in the freezer for a couple of months.
While the pasta is cooking, whisk together 1-1/2 cups of the cream sauce, miso, lemon juice, and black pepper in a small sauce pan. The sauce will already be thick, so it's just a matter of heating it through.
Just when you're about to drain the pasta, add the chopped kale to the pot and let it cook 1 minute, then drain.
Serve the pasta with the cashew cream drizzled on top. If you'd like, season with a bit of salt. Enjoy!

Loaded Baked Potatoes

Stuffed Dates

Pasta with Cashew Cream & Cheese

Black Bean & Field Roast Enchiladas with Roasted Red Pepper Cashew Sauce

Tofu-Avocado Bowl with Cilantro-Ginger Cashew Sauce

Pasta & Kale with Lemony Cashew Cream

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