Creamy Cashew Milk Food

CREAMY CASHEW CHICKEN CURRY

Creamy Cashew Chicken Curry image

Mooove over, real cream - this curry is made rich and creamy with (cow-free) cashew cream, which is remarkably similar to heavy cream in appearance, taste, and in-sauce behavior. In fact, cashew cream actually thickens up faster. You won't need anything too exotic, besides maybe garam masala, to make this straightforward recipe. Garnish with whole cashews, lime wedges, and cilantro. Serve with rice, garlic naan, or both!

Provided by Chef John

Categories World Cuisine Recipes Asian Indian

Time 4h50m

Yield 8

Number Of Ingredients 20

Ingredients

2 teaspoons kosher salt, or more to taste
1 ½ teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons paprika
½ teaspoon cayenne pepper
½ teaspoon ground turmeric
2 teaspoons garam masala
2 pounds boneless, skinless chicken thighs
1 tablespoon vegetable oil
2 tablespoons butter, divided
1 yellow onion, chopped
2 tablespoons tomato paste
4 garlic cloves, minced
1 tablespoon minced fresh ginger root
1 cup chicken broth
2 cups cold water
¾ cup whole roasted cashews
⅓ cup sliced green onions
⅓ cup freshly chopped cilantro
1 lime, juiced

Steps:

Mix salt, cumin, coriander, paprika, cayenne, turmeric, and garam masala together in a small bowl.
Cut a chicken thigh in half lengthwise along the crease. Halve the thicker portion to end up with three 2-inch pieces. Repeat with remaining chicken thighs.
Transfer chicken to a bowl. Add oil and about 1/2 of the spice blend; mix thoroughly. Cover with plastic wrap and marinate in the fridge for 4 to 12 hours.
Heat 1 tablespoon butter in a large pan over high heat until melted and golden brown. Add the chicken in a single layer. Cook until browned, 4 to 5 minutes per side. Return chicken and accumulated juices to the bowl.
Heat remaining butter in the same pan over medium-high heat. Add onion, remaining spice blend, tomato paste, garlic, and ginger. Cook and stir until fragrant, 2 to 3 minutes. Pour in chicken broth and bring to a simmer. Add the chicken and any accumulated juices.
Combine water and cashews in a blender; blend on high speed until very smooth. Stir cashew cream into the pan. Reduce heat to medium and simmer until flavors blend, 15 to 20 minutes. Stir in green onions and cilantro; taste for seasoning. Squeeze in lime juice.

Nutrition Facts : Calories 287.4 calories, Carbohydrate 9.4 g, Cholesterol 76.8 mg, Fat 18.5 g, Fiber 1.9 g, Protein 22 g, SaturatedFat 5.4 g, Sodium 823.9 mg, Sugar 2.2 g

CREAMY CASHEW MILK

Creamy Cashew Milk image

It's creamy, pumpkin-y and truly satisfies my sugar cravings. Keeps for 3 to 4 days stored in a covered container or jar in the refrigerator.

Provided by Balanced Babe

Categories Drinks Recipes

Time 4h5m

Yield 4

Number Of Ingredients 9

Ingredients

2 cups cashews
water to cover
3 cups water
5 dates, pitted and chopped
2 teaspoons vanilla extract
1 teaspoon pumpkin pie spice
1 teaspoon ground nutmeg
1 pinch ground clove
1 pinch pink Himalayan salt

Steps:

Place cashews in a bowl; fill with enough water to cover. Soak cashews, 4 hours or overnight. Drain and rinse cashews.
Blend cashews and 3 cups water in a blender until smooth and creamy, about 2 minutes. Add dates, vanilla extract, pumpkin pie spice, ground nutmeg, ground clove, and Himalayan salt; blend to incorporate, 2 to 3 minutes more.

Nutrition Facts : Calories 434.9 calories, Carbohydrate 31.3 g, Fat 32.2 g, Fiber 3.2 g, Protein 10.8 g, SaturatedFat 6.5 g, Sodium 487.4 mg, Sugar 10.5 g

CREAM OF CASHEW SOUP

Cream of Cashew Soup image

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

Ingredients

2 tablespoons butter
3 tablespoons finely chopped celery
3 tablespoons finely chopped onions
3 tablespoons all-purpose flour
4 cups chicken stock
1 cup milk
1 1/2 cups finely chopped salted cashews
salt & freshly ground black pepper
paprika (to garnish)

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.

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Soak the cashews in water at least 4 hours, or overnight in the refrigerator. Drain the cashews and rinse until the water runs clear. Add the cashews and two cups water to a blender. Start on a low setting and increase the speed until the cashews are totally pulverized. This could take 2 minutes in a high-powered blender or longer in a regular blender.
Blend in 2 cups more water*, your sweetener of choice, vanilla extract, sea salt and cinnamon (optional). If your blender can’t totally break down the cashews, strain the milk through a fine mesh strainer or cheese cloth. Store the milk in a covered container in the refrigerator. It should keep for 3 to 4 days.

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Soak cashew nuts in water for at least 2 hours in room temperature water, or for 15 minutes in very hot water.
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Place the cashews in a mixing bowl and cover them with enough water to submerge them by a few inches. Transfer the bowl to the fridge overnight. Alternatively, pour boiling water over the cashews for 1-2 hours or more. Drain the cashews.
Place all ingredients, starting with only 1/2 cup water, in a high speed blender or food processor. Blend or process until completely smooth. The process should take about 1-2 minutes in a high speed blender and about 4 minutes in a food processor. If using a food processor, stop a few times to scrape down the bowl and then continue processing Drizzle in extra water as needed to reach a creamy and very smooth consistency.
Add sweet or savory flavorings of choice, if desired. Serve or store an airtight container in the fridge for up to 5 days.

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Add the ingredients to the jar of a high-speed blender. Blend the ingredients for 60 seconds, until the cashews are completely blended into the water.
Strain the milk through a nut bag or fine mesh sieve (you don't have to use a nut bag since the cashew milk leaves behind very little pulp). If you're using a nut bag, slowly squeeze the bag like you're milking a cow. If you're using a fine mesh sieve, press the pulp down with the back of a wooden spoon to squeeze out the milk. Discard the leftover pulp.
Place the milk in a bottle with a tight-fitting seal for 7 days (I've gone as long as 10 days). Gently shake the bottle before use.

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Add spices (curry powder, garam masala, cumin, cayenne pepper) and salt. Stir around making sure that it’s well combined. Cook for a few minutes until spices become fragrant – about 2 min.
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1. Place the cashews in a large jar or medium bowl and cover with 2 inches of cold water. Cover with a clean kitchen towel and refrigerate. Soak cashews at least 8 hours and up to 12 hours.
2. Drain off the soaking water, which contains phytic acid, and rinse the cashews in a fine-mesh strainer under cold running water.
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10 NUTRITION AND HEALTH BENEFITS OF CASHEW MILK

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Estimated Reading Time 8 mins

Loaded With Nutrients. Cashew milk contains healthy fats, protein, and a variety of vitamins and minerals. Most of the fat in this highly nutritious beverage comes from unsaturated fatty acids that boost heart health and offer other benefits (1, 2).
May Boost Heart Health. Studies have linked cashew milk to a lower risk of heart disease. This plant-based drink is rich in polyunsaturated and monounsaturated fatty acids.
Good for Eye Health. Cashews are rich in the antioxidants lutein and zeaxanthin (9). These compounds may prevent cellular damage to your eyes caused by unstable molecules called free radicals (10).
May Aid Blood Clotting. Cashew milk is rich in vitamin K, which is vital for blood clotting (14, 15, 16). Not getting enough vitamin K can result in excessive bleeding.
May Improve Blood Sugar Control. Drinking cashew milk may help with blood sugar control — especially in people with diabetes. Cashews contain compounds that may promote proper blood sugar control in your body.
Good for Your Skin. Cashews are loaded with copper (3). Therefore, milk derived from these nuts — especially the homemade kind — is rich in this mineral as well.
May Have Anticancer Effects. Test-tube studies suggest that compounds in cashew milk may prevent the development of certain cancer cells. Cashews are particularly high in anacardic acid, a compound that may fight free radicals that are thought to play a role in cancer development (23, 24, 25).
Boosts Immune Health. Cashews and milk derived from them are loaded with antioxidants and zinc (3). This may help boost immunity. Studies show that nuts may decrease the inflammatory response in your body and improve immunity, likely because they’re an excellent source of antioxidants and other compounds that fight inflammation and disease (28, 29, 30).
May Improve Iron-Deficiency Anemia. When your body doesn’t get enough iron, it can’t produce adequate amounts of the protein hemoglobin that helps red blood cells carry oxygen.
Easily Added to Your Diet. Cashew milk is a versatile and healthy addition to your diet. Since it’s free of lactose, it’s suitable for those who avoid dairy.

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From foodnewsnews.com

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