Homemade Cashew Cream Recipe Video
Ingredients
2 cups organic vegetable broth (such as Pacific Natural Foods brand)
1 cup raw cashews
1 tablespoon extra virgin olive oil
7 cloves garlic, crushed
2 shallots, finely chopped
2 tablespoons white whole wheat flour (learn more about white whole wheat flour HERE)
1 large leek, washed well and chopped
Sea salt, to taste
2 boxes (3.5 ounces each) fresh Shitake mushrooms, cut into bite-size pieces (use kitchen shears to cut the mushrooms)
2 tablespoons lime juice
White pepper, to taste
Paprika, to taste
A pinch of cayenne pepper
Directions
Place the vegetable broth and cashews in a high speed blender and process until smooth and creamy. Set cashew cream aside.
Heat the oil in a large heavy sauce pan over medium-high heat. Add the garlic, shallots and leeks; sauté until vegetables are soft, about 4 or 5 minutes. Season with salt to taste. Whisk in flour and stir to combine. Slowly add the cashew cream.
Add the shitake mushrooms and lime juice and simmer for 10 minutes. Season with white pepper, paprika and a pinch of cayenne pepper. Use a handheld stick blender to process until smooth and creamy. Serve warm.
Heat the oil in a large heavy sauce pan over medium-high heat. Add the garlic, shallots and leeks; sauté until vegetables are soft, about 4 or 5 minutes. Season with salt to taste. Whisk in flour and stir to combine. Slowly add the cashew cream.
Add the shitake mushrooms and lime juice and simmer for 10 minutes. Season with white pepper, paprika and a pinch of cayenne pepper. Use a handheld stick blender to process until smooth and creamy. Serve warm.
Editors Review
Why not make a heart healthy alternative to dairy cream. Look at this video that shares a wonderful recipe for homemade cashew cream. The video is interesting and offers great suggestions to use this cashew cream. Check it out….Chef
