CREAMY CASHEW SAUCE
Vegan Creamy Cashew Sauce made with Roasted Cashews.
Provided by pasta-based
Categories Sauce
Time 10m
Number Of Ingredients 8
Steps:
- Measure out raw cashews on a baking sheet and roast in your toaster oven at 400F for 3 minutes, or until fragrant and roasted
- Add all ingredients to a food processor or high speed blender. Blend until smooth (about 2 minutes).
Nutrition Facts : ServingSize 4 tablespoons, Calories 156 kcal, Carbohydrate 11 g, Protein 6 g, Fat 10 g, SaturatedFat 2 g, Sodium 393 mg, Fiber 2 g, Sugar 1 g
5-INGREDIENT CASHEW CREAM BLENDER SAUCE
This is a quicker but equally delicious version of the vegan cashew cream sauce that typically requires overnight soaking of raw cashews. It's savory and creamy with a touch of tanginess and a good swap for tahini sauce or creamy dressing like ranch when making sandwiches, salads, grains and cooked meat, poultry, seafood or vegetables. It also keeps well in the refrigerator so you can use it throughout the week.
Provided by Food Network Kitchen
Categories condiment
Time 5m
Yield about 1 cup
Number Of Ingredients 6
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 SAUCE
Provided by Alton Brown
Categories condiment
Time 25m
Yield approximately 1 cup
Number Of Ingredients 8
Steps:
- Whisk the butter, milk, and pepper together in a medium saucepan over medium heat. Taste and add salt, if desired. Heat until sauce is warmed through. Serve over grilled chicken, pork, or rice.
- Place the honey in a microwave-safe container and heat in the microwave for 15 seconds. Remove from the microwave and add the oil to the container. Place the nuts and salt in the bowl of a food processor and pulse for 5 seconds. Then, while the processor is running, very slowly drizzle in the honey and oil. Process until an emulsion is formed and the mixture is smooth; this will take approximately 45 seconds to 1 minute. If the mixture is too thick and doesn't spread easily, add a little more oil.
CREAMY CASHEW CHICKEN CURRY
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
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
LINGUINE PRIMAVERA WITH CREAMY CASHEW SAUCE
This is said to have been invented in America, at the Le Cirque restaurant in New York City, but is common in Italy. Adapted from the Vegetarian Times magazine.
Provided by Sharon123
Categories Vegetable
Time 32m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook linguine according to package directions,in a large pot of lightly salted boiling water, stirring occasionally. After 7 minutes, add asparagus and zucchini. Continue cooking, stirring occasionally, until pasta is al dente and vegetables are tender, 5 to 7 minutes more. Drain well, and return to pot.
- Meanwhile, put cashews, onion powder and salt in blender, and grind fine. Add soymilk, and blend until smooth and creamy. Set aside.
- Add cashew mix, tomatoes, scallions, basil, parsley, salt and pepper to the pasta mixture. Sprinkle with cheese, to taste. Toss gently to combine, and heat over low heat, stirring frequently, 3 to 4 minutes, or until hot.
Nutrition Facts : Calories 735, Fat 20.5, SaturatedFat 3.9, Sodium 552.7, Carbohydrate 119.4, Fiber 7.9, Sugar 13.8, Protein 32.2
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