Cashew Creamregular And Thick Food

CASHEW CREAM(REGULAR AND THICK)

Steps:

• Put the cashews in a bowl and add cold water to cover them. cover the bowl and refrigerate overnight.
• Drain the cashews and rinse under cold water. Place in a blender with enough cold water to cover them by one inch. Blend on high for a couple minutes until really smooth. Strain the cashew cream through a fine mesh sieve(unless you have a high speed blender such as a Vita-Mix).
• To make thick cashew cream, reduce the amount of water in the blender, so that the water just covers the cashews.
• Makes about 2 1/4 cups thick cream or 3 1/2 cups regular cream.

5-INGREDIENT CASHEW CREAM BLENDER SAUCE

Steps:

• Combine the cashew butter, lemon juice, garlic, mustard, hot sauce and 1/3 cup warm water in a blender and blend on high until very smooth, scraping down the sides of the blender jar once or twice with a rubber spatula. The sauce should be the consistency of thick pancake batter. If it is too thick, add more water, a tablespoon at a time, and blend until the sauce is the consistency of thick pancake batter. (Depending on your brand of cashew butter, you may need to add up to 3 tablespoons of water.)
• Transfer to a bowl. Season with salt and more hot sauce if using. The sauce can be refrigerated in an airtight container for up to 5 days.

CASHEW CHICKEN WITH SNAP PEAS

Steps:

• Cook the rice as the label directs. Set aside off the heat, 5 minutes, then fluff with a fork.
• Meanwhile, toss the chicken with 1 tablespoon cornstarch and 2 teaspoons soy sauce in a large bowl; set aside 5 minutes. Stir together the hoisin sauce, remaining 2 tablespoons soy sauce, the vinegar, sugar, ginger, garlic, remaining 1 teaspoon cornstarch and 1 tablespoon water in a separate bowl until smooth; set aside.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer and cook, stirring once or twice, until golden and almost fully cooked through, 5 minutes. Transfer to a plate, leaving any drippings behind. Add the snap peas to the skillet and cook until bright green, 1 to 2 minutes. Stir in the cashews to lightly toast, about 1 minute.
• Return the chicken to the skillet and pour in the hoisin sauce mixture. Cook, stirring, until the sauce thickens slightly and coats the chicken and vegetables, 1 to 2 minutes.
• Divide the rice among plates or shallow bowls. Top with the chicken mixture and sauce.

WHIPPED CASHEW CREAM

Steps:

• Place the cashew cream in a blender and add agave nectar, vanilla, and 1/4 cup water. Blend until completely combined.
• With blender running, slowly drizzle the coconut oil in through the hole in the blender lid. Blend until emulsified.
• Pour into a bowl and chill in the refrigerator, covered, for 2 hours.
• Stir before serving.

BASIC THICK CASHEW CREAM

Steps:

• Drain the cashews and put them in a blender. Add the water and maple syrup and vanilla. Blend until the cream is perfectly smooth.
• Add the guar gum and blend for another minute and a half.

CASHEW CHICKEN CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• In a large saucepan, saute celery and onion in butter until tender.
• Stir in soup and chicken broth.
• Simmer 5 minutes.
• Add chicken and soy sauce.
• Cook over low heat 5 minutes.
• Stir in rice.
• Spoon into a 9x13 inch baking dish and bake until liquid bubbles to the surface, 15-20 minutes.
• Sprinkle noodles and nuts on top and brown in oven.

VANILLA CASHEW CREAM

Steps:

• In a high speed blender, blend the cashews and 1/4 cup water until combined.
• Gradually add the remaining 1/4 to 1/2 cup water as you begin to form a thick cream and the mixture is smooth (no tiny pieces of nuts).
• Slowly add the oil in a thin stream until the cream thickens.
• Blend in maple syrup, vanilla and salt.
• Chill in the fridge for at least 1 hour. The cream with thicken substatially when chilled.