About this Recipe
Make this cashew purée in advance for the week — you can keep it in the refrigerator to have it on hand. It adds creamy richness to soups, stews, rice dishes, and so much more. I think of it as a revolutionary béchamel sauce, utilizing a plant-based non-dairy fat.
Cashews are packed with healthy fat content and made up of mostly monosaturated fats, making them a heart-healthy snack. They are high in copper, which is needed for energy, brain development and immunity. This purée is a good option for vegans looking to incorporate more healthy fat into their diet.
1½ cups (340 g) Yield
- 10½ oz (300 g) raw cashews
- 1/2 cup plus 2 Tbsp (150ml) room temperature
- 2 Tbsp plus 1 tsp (35 ml) extra virgin olive oil
- 1/4 tsp grated nutmeg
- 1/8 tsp kosher salt
Step 1In a bowl, soak the cashews in 1/4 cup plus 2 Tbsp (90 ml) of the water for 2 hours, making sure all the cashews are fully submerged in the water.
Step 2Next, drain the cashews, discarding the liquid. Spoon the soaked cashews into a blender with the remaining 1/4 cup (60 ml) of water, the olive oil, nutmeg, and salt, and purée for 3 to 4 minutes, scraping down the sides of the blender several times to make sure all the ingredients get fully incorporated. You might need to add an extra splash of water to bring it together. Store leftovers in an airtight container in the refrigerator for 5 to 7 days.
Adapted from Good for You: Bold Flavors with Benefits by Akhtar Nawab (Chronicle, 2020)
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