Ode to cashews

Ode to cashews

By
From
Vegan Goodness
Makes
250 ml
Photographer
Jessica Prescott

Have you seen how cashew nuts grow? They grow on a tree and each cashew nut is the seed of a cashew apple. The nuts grow on the outside of the fleshy fruit and to get to the nut, workers have to break through two layers of highly toxic hard shell, which wreaks havoc on their hands and can also ruin the nut that is nestled inside. It is one of those incredible creations of Mother Nature that blows my mind. I mean, who was the first person to break through those two layers of nut shell to find the nut inside? And then, after the shell made the nut go rancid, using different methods to figure out the best way to extract the nut without destroying it?

Besides eating them toasted or raw, throwing a handful in a curry, stir fry or salad, or popping a few into my smoothies, two of my favourite things to make with them are cashew cream and chipotle mayo. They also make a great substitute for cream cheese in cheesecakes.

Cashew Cream

Ingredients

Quantity Ingredient
100g cashew nuts

Method

  1. Either soak the nuts overnight in a bowl or jug filled with water or boil them in a small saucepan filled with water for about 15 minutes. Most cashews have already been heat-treated when they get to you, so this isn’t going to render them ‘no longer raw’ – they weren’t raw to begin with.
  2. Blend until smooth. If you require a runnier consistency, add a little more water. Store in an airtight container and keep chilled until ready to use. It will keep in the fridge for up to a week.
Tags:
healthy
vegan
vegetarian
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