CREAM OF CASHEW SOUP
This simple soup gets its creamy texture from a roux rather than cream, making it healthier and appropriate for a more-than-once-in-a-while treat.
Provided by spatchcock
Categories Fruit
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the butter in a saucepan over moderate heat and saute the celery and onion until tender but not brown, about 5 minutes.
- Stir in the flour and cook for 3 minutes.
- Add the chicken stock, milk, and chopped cashews and bring to a boil, stirring frequently.
- Adjust the seasoning with salt and pepper and serve garnished with a sprinkle of paprika. Serves 4 to 6.
VEGAN CREAM OF BROCCOLI SOUP
The creaminess of this soup comes from cashews pureed with vege broth. Not low in fat, but high protein and fiber.
Provided by KelBel
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put the cashews and 1 cup of the vegetable stock into a blender. Blend until smooth, about 1 minute.
- Put the remaining 4 cups vegetable stock, the potatoes and the onion into a large pot. Bring to a simmer, cover and cook for 5 minutes. Stir in the broccoli and basil and return to a simmer. Cover and cook until the potatoes are tender, about 10 minutes.
- Stir in the cashew mixture, the salt, the pepper and bring just to a simmer. Remove from the heat, transfer about half of the soup to a blender and puree, or use stick blender. Return the puree to the pot and stir well. Serve immediately.
Nutrition Facts : Calories 302.3, Fat 16.4, SaturatedFat 3.2, Sodium 624.6, Carbohydrate 34.4, Fiber 5.5, Sugar 5.2, Protein 9.8
CREAM OF CASHEW PEA SOUP
Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer.
Provided by Brooks Headley
Categories Bon Appétit Soup/Stew Summer Pea Sugar Snap Pea Cashew Nut Vegan Vegetarian Lunch Appetizer Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 11
Steps:
- Heat oil in a large saucepan over medium-low. Add onions, celery, and garlic and cook, stirring often and adding a splash or so of water if the bottom of pan gets too brown, until golden brown, 30-40 minutes. Season with salt and pepper. Add cashews, sugar, red pepper flakes, and 3 cups water and bring mixture to a simmer. Cook until vegetables are very soft and losing their structure, 10-15 minutes.
- Blend one-third of sugar snap peas with one-third of vegetable mixture in a blender, adding some cooking liquid from vegetable mixture as needed to thin, until very smooth, about 2 minutes. Press purée through a fine-mesh sieve into a medium saucepan; discard solids. Working in 2 batches, repeat with remaining peas and vegetable mixture, adding water as needed if you run out of cooking liquid. If soup is still very thick, thin with water until you get a velvety, pourable consistency. (You should have about 7 cups soup.)
- Stir vinegar into soup; season with more salt and pepper and warm over medium-low until heated through.
- Serve soup topped with scallions and potato chips.
- Do Ahead
- Soup can be made 2 days ahead. Let cool; cover and chill. Reheat over medium-low, thinning with water as needed until pourable.
VEGAN CASHEW ALFREDO SAUCE
As someone who is lactose intolerant and loves Italian cream-based sauces, I have searched high and low for a decent, easy to make recipe for vegan/non-dairy alfredo sauce. I have experimented with as many of the ones I could find on the internet and have finally come close. I have used this on pasta tossed with sauteed veggies, and as a white sauce (bechamel sauce) in lasagna. It doesn't reheat well in the microwave, but will re-heat on the stove on low for 5 minutes. There are many variations out there but I am pretty happy with this one. You can add spices to change the flavor.
Provided by Jkauf19
Categories Alfredo Pasta Sauce
Time 35m
Yield 3
Number Of Ingredients 9
Steps:
- Soak cashews in 1 1/2 cups water until softened in a bowl, at least 20 minutes.
- Drain water; add almond milk. Blend mixture in an electric blender or food processor until smooth, 30 seconds to 1 minute. Add water until sauce is slightly thinner than you want it for the final product, as it thickens when heated. Add garlic, nutritional yeast, lemon juice, salt, and pepper; blend until smooth.
- Pour mixture into a saucepan. Heat on medium-low heat, stirring occasionally until heated through and desired thickness is achieved, about 5 minutes. You can add additional water or almond milk if sauce becomes too thick.
Nutrition Facts : Calories 305.9 calories, Carbohydrate 20.9 g, Fat 22.3 g, Fiber 3.3 g, Protein 10.2 g, SaturatedFat 4.2 g, Sodium 1127.2 mg, Sugar 4.9 g
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