A Good Cashew Cream

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!