CASHEWS
It seems a bit ironic now, but before I switched to a plant-based diet I didn’t like cashews. It didn’t matter if they were raw, roasted, salted, spiced, whole or pureed; I avoided cashews. If someone gave me a jar of fancy mixed nuts, I always left the cashews. Now? I always have cashews on hand. After tasting cashew cheese sauce, I was hooked. Who knew cashews could make such delicious queso?
This brings me here - exploring the wonders of cashews! If you are like me (now) you might have cashews on hand in the pantry. While queso is a great use of cashews – check out AP’s epic queso – it’s not the only way to use them.
About the Cashew
In true PlantBasedSlay fashion, I want to share a few things about cashews before we get into the recipe.
Cashews are crescent-shaped seeds that are rich in protein, magnesium, and copper. The cashews I buy are labeled as raw, but truly raw cashews are toxic. According to Healthline, “cashew kernels are cooked in processing to remove this toxic liquid, and this resulting product is sold as raw.”
Cashews are a superfood that can make you happy. They contain the amino acid L-tryptophan which can have a calming effect and can be converted to the happiness hormone serotonin in the brain.
According to Bulletproof, cashews strengthen bones and joint tissues, relaxes nerves, keep hair and skin healthy, aids in weight management and contributes to heart health.
Now that we have the facts, let’s get into this recipe!
Vegan Sour Cream
Last Thanksgiving I was making something that called for vegan sour cream, but I didn’t have any on hand. And, who really wants to go to the grocery store on Thanksgiving eve to retrieve just one item? Not me. So, decided to make it myself. Here’s what I came up with:
Soak 2 cups of cashews in water for at least four hours, overnight is best. I placed the seeds in a stainless steel bowl and covered them with water. You can also use a mason jar.
Drain cashews and place them into a high-speed blender. Add 1 cup water, 2 teaspoons of apple cider vinegar, 2 tablespoons of lemon juice, ½ teaspoon of salt and ½ teaspoon of Dijon mustard. Blend until you reach the consistency you are looking for. I made my latest batch a little courser than usual because I was making a rustic dip.
Store in an airtight container in the refrigerator for up to six days. This can also be frozen.
I hope you enjoy these two cashew recipes as much as I do. If you decide to try them, let us know. We love to see it! Comment below to let us know how it goes or share on Instagram, @plantbasedslay. Be sure to use #plantbasedslay so we can see you!
