On the weekend in a fit of inspiration I decided to try my hand at some alternative versions of favourite foods using cashew nuts, and these were the results:
1 handful of cashews
1-2 tablespoons cacao powder
splash of flavourless oil (I used Chia)
5 tablespoons sweetener of choice (I used coconut syrup because we had some in the pantry)
splash of water
1 date (I used a finger pinch of goji berries because that was what we had in the pantry)
Blitz everything in a food processor until smooth and adjust sweetness to taste
Cashew cheese sauce
1 generous handful of cashews
2 -3 handfuls of grated parmesan cheese
1 garlic clove
splash of apple cider vinegar
warm water to thin
salt and white pepper (optional)
Blitz everything together in a food processor until smooth and to the consistency you want. Adjust seasoning to taste.
Carrot top pesto
The original recipe is found here by Dearna from The Island Gatherings. I used everything save for the lemon juice (forgot) and upped the amount of parmesan (because I like my cheese).
The chocolate spread can be used like Nutella, but I’m a glutton and I eat the stuff straight from the bowl with a spoon to satisfy my chocolate cravings 🙂
The cashew cheese sauce can be made completely vegan, subbing out the cheese for nutritional yeast. I roasted some cauliflower in olive oil, generously dusted with cumin and coriander powder, then served it with the cashew sauce drizzled over. The sauce is an all rounder though, so you could use it in place of any savoury or pasta sauce.
Do you have any favourite recipes that use cashew nuts? Share them in the comments!