Creating with Cashews

What would my career be without the cashew?  

This little versatile nut has so many uses and so many ways in which it can be turned into an amazing meal.  From desserts, cheeses, sauces, and garnishes, raw cashews have so many uses!

How do we go about using Raw Cashews?  Well, it depends on what you are making, but generally speaking you will need to soak the cashews if you are going to blend them.  The longer you soak a cashew, the more easily it will blend into a smooth puree. Generally speaking you should soak your cashews for at least 30 minutes, but overnight is ideal. If you are short on time, soak your cashews in hot water and for at least 30 minutes, but even a few hours will make such a difference.

The other thing to make sure of when working with cashews is that they are raw, and not roasted. Roasted cashews have a completely different flavour, and will not work in many recipes, so it is always best to use raw cashews, and, from my experience, organic are always best for flavour and texture. 

There is another piece of the puzzle for making cashew purees, and that is to use a high-powered blender, such as a Blendtec or Vitamix.  One of these blenders is best to make a Raw Vegan Cheesecake, or a Cashew Cream, but they aren’t 100% necessary.  If all you have is an older blender, the best thing to do is to boil your raw cashews for about 5 minutes, then blend them.  Depending on the strength of your blender, you may need to blend for up to 5 minutes, while scraping and stirring the sides of the blender.  

I think that one of my most versatile and older recipes that gives a good example of what a cashew can do is my Cashew Sour Cream.  It is rich, creamy and smooth, and can be used as a base for so many other sauces, or even just on its own as a dip or spread. 

For more on cashews, check out my e-books and give one of my recipes a try for yourself, I promise you will be amazed at what this little nut can do!

From one Plant Addict to another, 

Doug McNish

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