I’ve been learning how to get more protein in our meals when we want to eat less meat. So far, it hasn’t been very hard. My husband doesn’t love beans, so when I learned about cashew creams, I had to try it!! There are many vegans & raw foodies who have been working with cashews to make some amazing creamy and cheesy like flavors and textures. We had a raw meal at a friend’s home where they used cashews as the “ricotta” in the lasagna! Yum!!
Cashews have about 5 grams of protein for a 1/4 cup. Another great benefit, as mentioned on FoodMatters Documentary, if you eat 2 handfuls of cashews, it has the same benefits as 1 dose of Prosac. So, if you’re feeling down, grab a bag of cashews!
To make a creamy sauce here’s what you need:
You will need to find raw, whole cashews. You want whole ones because the pieces have been drying out. And you want raw because they are basically flavorless. These may seem expensive, but if you think of a package of organic chicken, or that slab of ribeyes, it’s not that bad. The process you use is soaking them over night in a covered bowl, then rinsing them thoroughly. You can then use a processor or a strong blender, such as a VitaMix to blend them up.
With this cashew puree, you can add a little honey or agave and salt to make cashew butter. You can add it to a soup to make a chowder. Or you can make an amazing whipped topping for that vegan pie!
Here’s what I did with it this time. It was my first time using cashews in a recipe other than cashew chicken:).
Creamy Rosé Sauce
Place all in a food processor or vitamix & blend til smooth.
Transfer to a medium pot & heat thoroughly.
Serve with whole wheat pasta or another gluten free option!
Please play with this recipe. I kind of made it up as I went, so the seasoning options are endless! ENJOY!!