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Wednesday, September 1, 2010

A Good Cashew Cream

Cashew Cream 7b
Photo above is a cashew cream w/ dark soy on gluten free brown rice pasta made with my Claudia in mind

There is nothing like a good cashew cream, Dearies! Why? Well, it's just a delicious concoction of nothing but good for us stuff that serves as a cream sauce for pasta while also being a protein. I mean, that's just practical. Plus, like I already mentioned, a cashew cream is delicious. And, in this witch's humble opinion, a recipe/concept any vegan, vegetarian, or responsible omnivore should have on hand for so many reasons. I really can't go into all of them without boring you, so I won't (smile).

I do hope that if a cashew cream sounds strange to you, that you especially will try it. I really think you, your waist line, and your skin will thank me for it later *wink*.


















Here's the recipe-Cashew Cream for 2:
1 1/4 Cups of Unsweetened, Plain Almond or Soy Milk
1/2 Cup of Raw Cashews
1 Large Garlic Clove
3 Tbsp. Nutritional Yeast
1 1/4 Tbsp. Low Sodium Soy Sauce
1 Tsp Dijon or Yellow Mustard
1/4 Tsp. Onion Powder
1/8 Tsp. Black Pepper
1/8-1/4 Tsp. Sea Salt
Pinch of Dried Rosemary or, even better, Dried Tarragon
Nutmeg for sprinkling
*This is enough cream for 8 oz. pasta!

Boil your pasta according to the package instructions. Note: The photos here show both a gluten free brown rice pasta as well as an organic, whole wheat pasta.

Place all of the above ingredients except the nutmeg into a blender. Blend for about a minute or until very smooth.
Once your pasta is done, pour it into a colander to drain off the water. Shake as you would normally do to ensure most of the water is gone. Place the pasta back into the empty pasta pot along with the contents of the blender. Put the pot back on the stove and bring the heat up to medium. Stir. It will look watery & like you have too much cream. This will change within a minute or usually less, so watch closely stirring till you see your desired creamy consistency. Once you do, immediately remove the pot from the heat.

Serve with salt & pepper, basil, and a pinch of nutmeg. Enjoy!



















p.s. This dish is especially wonderful served with a vinegary cucumber or lettuce salad!

61 comments:

  1. It is like a peanut butter mac and cheese? Stella I have never heard of such a whimsical concoction. I'm always looking for easy/healthy pasta recipes and this looks like a winner. It is especially wonderful sans heavy cream.

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  2. Hi, Stella.
    When I have the money for it, I'll buy cashew butter instead of peanut. And on the other hand, I've made a peanut sauce for pasta yet I never thought of using cashews! Cashews have such a deep creamy flavour that peanuts lack, this cream looks so delicious over pasta!

    Thank you for sharing another brilliant idea. :)

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  3. Cashew cream sounds absoulutely awesome to me...especially since I can't keep my hands off a bowl full of these creamy crunchy nuts.

    I'll be trying this out for darn sure Stella!

    Ciao for now,
    Claudia

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  4. cashew cream sounds so enchanting!

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  5. Thanks for the comment (any blog love is greatly appreciated.)
    Anyway, I was wondering which Asian grocery you got the Agar Agar at--I have a lot of vegetarian friends, and I do like to be accommodating.
    Also, the Island Cone is pretty healthy, the Atlanta Street Food Coalition is having an evening picnic next Thursday, if you haven't been you should definitely check it out.

    And could I use a different type of nut for this cream sauce? Or would that be weird?

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  6. Really love this Stella, love basil! gloria

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  7. It does sound strange to me Stella! But I would love to try it. I love all these creamy pasta ideas that are secretly good for the waistline!

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  8. Stellina...I just read your note...I guess my eyes are starting to fail me. Fonts are getting way too tiny!!! This weekend...I'll be going out to buy myself a great big bag of carrots...and see if my sight improuves. LOL
    How sweet are you to have me in mind when buying GF pasta. Now, you know that if I ever I pass your way...I'll be expecting a mini tour of your favourite Health food store ;o)

    Ciao for now and have a great evening,
    Claudia

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  9. Never ever thought of doing this! it sounds amazing - I can't wait to try it!

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  10. This sounds delicious! I love a good cashew cream!

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  11. I used to be a huge cashew fan! But then I realize that I ate too many of them and now I cannot tolerate them anymore. Why do I feel like I write that in every single comment?? Anyway, I would have loved to try this recipe because it looks amazing. Maybe one of these days I'll just risk a stomach ache and go for it!

    What brand of gluten-free pasta do you like to use?

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  12. I made cashew cream awhile ago but added it to soup. I really must make it again and try it over pasta : ]

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  13. This is just fabulous. Yum. Can't wait to try it.

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  14. I usually use raw sunflower seeds which are much less expensive.

    My usual recipe is 1/2 cup flour, 1/2 cup nutritional yeast, 2 cups water, handful raw sunflower seeds (try to soak them for an hour or 2 in water), salt, pepper, herbs ....all in the blender and whisk in pan over low heat till thick.
    I add pinch turmeric and 1/2 red bell pepper for orange colored cheese.

    You have such a beautiful site!
    So nice to see another fellow witch out there who loves food and taking fotos.

    Peace!
    Isis

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  15. I seriously enjoy the earthy look of this pasta dish! And I am totally with you about the cashew nuts! How could they be not good and tasty!

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  16. Hey Stella,

    I've never heard of cashew cream before, this is an interesting recipe to me. I'm not sure if cashews are nuts (blush), but due to my nuts allergy, this will sadly be something that I'll always wonder about (your recipe, not cashews being nuts or not teehee). This surely would've been an interesting change of pasta sauce for me. I'm always curious as to how you come up with such wonderful, creative recipes.


    Wanna know something silly? The part where you said, "Once your pasta is done, pour in a colander and drain out the water." I read, "pour in a CAULDRON and drain out the water. Then I thought, Stella is really in a witchy mood today. Haha. Whatever mood you're in, hoe you and Cauldron Boy had a great day!

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  17. I love how you give me so many ideas that help would def help me with my dairy free diet!

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  18. This cashew cream sounds amazing to me and would love to try it, those pictures are all making me so hungry!

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  19. This is a new recipe for me and I am crazy for cashews!sounds really good. I've never cooked with soy milk. Love your cure blog

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  20. Unique. A healthier version of cream sauce with a twist. Where did the inspiration come from?

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  21. Yuuuummy! That sauce is a winner. So delicious.

    Cheers,

    Rosa

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  22. Oh, I have some catching up to do. Look at all these great posts you have. I've been sort of busy, but trying to get back into the routine of life. This looks so yummy. I would love to try this over grated zucchini. Have you seen where raw foodists will use that as a substitute for pasta? I think I would want it a little warm though. Still, looks too yummy. Thanks for another great recipe!

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  23. I've heard of cashew ice cream and cashew milk... guess it was only a matter of time before I heard of cashew cream. :P I wonder, would it be too cashew-y if one used cashew milk instead of the almond/soy milk? Not that I want to, that's just the kind of thing that I think about. :P

    It looks wonderful and seems to be a great alternative for a cream sauce. :)

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  24. This is awesome - my family would totally love this cashew cream for sure, especially my daughter, can't wait to try!

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  25. Oh Stella that sounds yummy and healthy!! How could you come up with such a healthy yet delicious meal! Let me borrow the magic witch!!! :)

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  26. The sauce is new to me but the dish looks very inviting indeed...:)! Hmmm....

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  27. This cream sauce sounds amazing...and that is one gorgeous pasta dish :)

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  28. Cashew Cream? This sounds awesome. It looks so yummy and healthy.

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  29. Did you invent Nutella or going to invent NutStella? :p

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  30. I'm definitely intrigued--the only thing my imagination can seem to compare cashew cream to is peanut sauce--I think I might have to give this a try!

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  31. I think I have officially crossed over to the dark side......did I tell you someone actually thought I was a vegetarian.....can you believe it! But I digress...sigh...I like your pasta dish a whole lot!!! earlier this year I would have said, say what? Now I look at and think thats sounds pretty darn tasty!! Stella what has become of me!!!! You have been such a good influence on me, and I thank you for that!
    Dennis

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  32. This is something I could eat all day long...and then some! Cashews are the most luxurious of nuts and I can just imagine how sublime this would taste!

    PS~ Bought tofu yesterday and I'm contemplating the salt and pepper tofu...

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  33. You've done it again Stella :) Cashew Cream OMG!! I've never heard of it & I've never even heard of using a Peanut Cream sauce for pasta. I feel like I've been living in a cave... It sounds wonderful... guess what's for dinner tonight!!

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  34. I read about cashew cream sauce in Veganomicon - one of my favorite cookbooks - but haven't gotten around to making it yet. It looks so creamy and delicious with those shells!

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  35. Wow! That looks like regular cream sauce except that it's so much better for you! This is just brilliant Stella - I have to try this for hubby who loves creamy pasta dishes but is lactose intolerant and just happens to be nuts about cashews!

    It's definitely great for the skin but if only nuts were not so fattening *sigh* Good thing your recipe doesn't have any additional fat. Thanks for such a brilliantly inspiring post :)

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  36. I am most definitely up for trying cashew cream. It sounds delicious!

    The other day I was snooping around at Trader Joe's and I found a Valencia peanut butter with roasted flax seeds. Can't wait to try it out!

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  37. You are so good for me, Stella! I've never heard of cashew cream! I can't wait to try it. My daughter has been encouraging me to try almond milk too..

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  38. Gorgeous! I have never tried this before, but I'd love to give it a go!

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  39. That's healthy eating. Looks delicious. Never thought of nuts in pasta sauce. Great idea. Hope you have a fun weekend, Stella.

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  40. What is nutritional yeast? I had better google it. I can see that there are only 2 tablespoons of cashews in each serving - but it sounds so decadent. They are so delicate, too - that I am sure it is the texture of the sauce that they capture... am I right? How can you taste the cashews with all of the other ingredients? I have a soup I make with just a few cashews in it - and the velvety texture that they add is incredible...
    :)
    Valerie

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  41. I recalled there is a gado-gado seller in Indonesia that using cashew nuts instead peanuts for the sauce.

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  42. Cashews are wonderful nuts, and never thought of using them as a pasta topping in a sauce. Great recipe, and I'm sure full of flavors!

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  43. Looks wondeful. What does it taste like?

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  44. I have never made this but it sounds awesome. I've had nut "cheeses" before and they were great, so I know I'd enjoy this.

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  45. Hi Stella,
    No it doesn't sound strange at all, honestly it sounds better than regular cream sauce (which I don't particularly care for) . I'll have to try this recipe with pasta soon.

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  46. Hi Stella, I like the sound and look of this recipe, perfect for me that you've created this wonderful recipe for two. I love cashews and am looking forward to trying your sauce over veggies, just for fun:)

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  47. Cashew cream, hmm...sounds like a good condiment for pasta.

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  48. I love nut sauces. They have such an interesting texture. I have never used cashews, though, so thanks for the recipe. I also like the healthy idea of the almond or soy milk. Thanks.

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  49. Cashew cream certainly sounds delish! You know, I do something similar as a sauce for pasta - add a couple of handfuls of blanched, squeezed spinach or rocket to pureed cashews and garlic, and use low-fat ricotta instead of soy milk. Yum!

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  50. I've never had or heard of cashew cream. But why not, when I've had a delicious walnut-Gorgonzola sauce? I bet this was amazing! And the photos are amazing.

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  51. Oh boy! I normally make a cashew and coriander pesto, but this creamy vegan salsa sounds like heaven to me :-)Buenissima!!

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  52. Cashews have got to be my favourite nut Stella, this almost tempts me to make pasta. What else can cashew cream be used for? I guess it would work over veggies too...mmm I must try this soon!

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  53. This sounds so good Stella! I love cashew cream and have never made it. Gonna have to change that! Thanks for the yummy recipe!

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  54. Hey Stella, this is not strange at all. Nuts are really good and I try to incorporate it into my cooking wherever possible. This cashew nut cream sounds delicious. Would be a great substitute for those nice but very expensive pine nuts.

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  55. I have never heard of cashew cream before and yet now, I can't stop thinking about it! Thanks a lot, Stella! :)

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  56. Ok. Seriously, I can't believe that this isn't served everywhere. It is SO good, and a healthy alternative to heavy cream based sauces. YumMMM!!!!! I prefer the Tarragon btw.

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  57. Oh Stella this is simple naughty, cashewsa re my fav and to blend it into a delgihtful cream oh be still my heart!! I can imagine this would be a perfect meal treat for both the kiddos and hubs..oh your a genius my friend

    sweetlife

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  58. I used to be a huge cashew fan! But then I realize that I ate too many of them and now I cannot tolerate them anymore. Why do I feel like I write that in every single comment?? Anyway, I would have loved to try this recipe because it looks amazing. Maybe one of these days I'll just risk a stomach ache and go for it! I have never heard of cashew cream before and yet now, I can't stop thinking about it! Thanks a lot, Stella! :)

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  59. How wonderful. I am going to the market to pick up the odds and ends I need to make this gem!

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  60. What a great recipe idea. thanks for the inspiration to try something a little different with the cashew.
    This sounds like a great base to experiment with some asian inspired flavours - garlic, ginger chilli and lemongrass, with the cashew cream over rice noodles, or stirred into a vege laksa. I'm drooling just thinking about it.

    thanks again

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Please do comment, Dearies!