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cashews as creamy element in desserts and mains ???

m
magiesmom Jun 22, 2011 08:08 PM

Although I am definitely not vegan or particularly drawn to raw foods, I just made an amazing amazing raw strawberry "cheesecake" from Post Punk Kitchen, and was introduced to the use of soaked raw cashews to produce a fabulous creamy texture and sweet nutty flavor. Everyone is raving about it and demanding more!

http://www.theppk.com/2009/05/raw-str...

I didn't use the blobs of creamy topping and I used pain fresh berries instead of the coulis.

So now I am interested in your personal experience with using "creamed" cashews in other applications.

  1. c
    climberdoc Jun 26, 2011 07:00 AM

    Cashews are one of the great gifts to vegans! Some ways we use them:

    Cashew ricotta which we use to make a vegan lasagne or a filling for ravioli. My 2-year old daughter can't get enough of this.

    Cashew cheese which makes a delicious spread for crackers. I just had it last night on a soft taco made with freshly made corn tortillas, homemade refried beans, barley and avocado. It was a fantastic addition.

    One can make the cashew cheese in different consistiences to suit the situation. It can vary from a spreadable texture to a solid texture.

    FYI-as much as I enjoy CH, there are more useful resources for vegan issues out there. My favorite is vegandad but a google search will reveal many more.

    4 Replies
    1. re: climberdoc
      n
      nothingswrong Jun 26, 2011 03:28 PM

      climberdoc--what ricotta recipe do you use? i've been trying to find a good one sans tofu, but not sure the consistency would be the same.

      i've had some impressive "liquid" cheeses from vegan restaurants made of cashews (on top of nachos, for instance). it's pretty amazing and satisfying for someone like me who's been lactose intolerant since childhood (and vegan for many years).

      i've also been playing around with sunflower seeds. they've become my favorite of the nuts/seeds and have lots of protein with less oil. great for veggie burgers.

      1. re: nothingswrong
        c
        climberdoc Aug 26, 2011 01:30 PM

        Sorry I missed your question.

        For cashew "ricotta" we use Silken Tofu. We commonly use this in vegan lasagne and enchaladas. We basically use the Veganomican recipe.

        Cashew "cheese" can be made simply by soaking cashews for a few hours then blending in a food processor with whatever spices you choose. We use this as a spread on sandwiches or on soft tacos.

        1. re: climberdoc
          i
          Isolda Aug 26, 2011 01:42 PM

          Cashew cheese is especially good when flavored with nutritional yeast.

      2. re: climberdoc
        h
        HillJ Aug 30, 2011 07:24 AM

        http://vegandad.blogspot.com/ As a fellow reader of vegandad, I just had to comment on his son#2 birthday cake ie: harry potter story open book pan.....A MAZING! And the designer of that particular cake pan...genius! http://www.amazon.com/1977-Wilton-Ope...

      3. Melanie Wong Jun 26, 2011 03:41 PM

        I use them to thicken soups as a gluten-free alternative to making a roux. Just boil raw cashews in broth, then puree in a blender and add to soups or stews.

        1. Chocolatechipkt Aug 29, 2011 07:12 PM

          I've made a cashew "cream" sauce that, while not like a regular cream sauce, was very good (and I do love dairy). I'm not at home atm, but I'm sure there are many versions online.

          1. MrsCheese Aug 29, 2011 07:57 PM

            Check out the chicken curry with cashews on epicurious. The cashews are ground and used as a thickener. It's great.

            1. eclecticsynergy Aug 29, 2011 11:35 PM

              Plus, you can sub cashew butter anywhere peanut butter is called for.

              1. w
                writergeek313 Aug 30, 2011 07:40 AM

                I'm a big fan of the Post Punk Kitchen and of Isa Chandra Moskowitz's cookbooks. Earlier this year I felt very stuck in a rut with my cooking, where I was always making the same things. A friend suggested that I check out the PPK website, and I was hooked from the first recipe I tried. I'm not a vegan, but I do like variety in my cooking and try to eat right. I've added a lot of great recipes to my arsenal in the last few months, and I also feel like I've learned some new cooking techniques, such as using cashews in this way. It's also great to know that I'll have plenty of recipes to choose from the next time any of my vegan friends come over for dinner.

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