This recipe was from another chef, so I couldn't post it here. But I will say that a basic cashew cream, which can go either sweet or savory depending on how you flavor it, starts with this:
Soak raw cashews overnight. Save the soaking water for later.
Set a pot of water to a rolling boil. Throw in the cashews, and cook for two minutes. Remove and blend, using the soaking water to improve consistency. The consistency should be similar to a crunchy peanut butter. From here, you can either season it with miso, parsley, and tofu cheese for alfredo sauce, or with brown rice syrup and vanilla extract for cashew cream.
Did I miss a recipe somewhere? Thanks
ReplyDeleteThis recipe was from another chef, so I couldn't post it here. But I will say that a basic cashew cream, which can go either sweet or savory depending on how you flavor it, starts with this:
ReplyDeleteSoak raw cashews overnight. Save the soaking water for later.
Set a pot of water to a rolling boil. Throw in the cashews, and cook for two minutes. Remove and blend, using the soaking water to improve consistency. The consistency should be similar to a crunchy peanut butter. From here, you can either season it with miso, parsley, and tofu cheese for alfredo sauce, or with brown rice syrup and vanilla extract for cashew cream.
Thank you!
ReplyDelete