I have found that cashews are one of the best staples that you can have in your vegan/raw arsenal. When using them to make nut milk, there is virtually no pulp. They make a great alternative to whipped cream. They make great ice cream. Their texture is so creamy and smooth that really any condiment you make with them is texturally pleasing! I love this spread. It makes a great partner for fresh veggies and raw breads and crackers. It will stay for a week but you'll eat it before then!
2 cups of raw cashews
1& 1/2 cups of cold water
1-2 Roma tomatoes
2 large cloves of garlic
1 tablespoon of Himalayan sea salt
1 large or 3-4 small dried chipotles
1 tablespoon of chipotle chili powder
1 lime juiced
1 bunch of cilantro leaves
Put half of the water and everything else in the blender and process, adding the rest of the water as necessary until you have the smooth and creamy consistency that you want. Taste and add more of any ingredient as per your taste. Store in a glass jar in the fridge.
- I started this blog to keep track of my kitchen creations. I love cooking and eating. In 2008 I was diagnosed with RA. Food started becoming a huge problem. I needed to find a better way to eat the flavors I love. All the recipes I create are driven by my desire to eat good food that won't create extra pain and inflammation in my internal ecosystem. While the recipes are wholesome, the language is not. I swear. I use the word 'fuck'. A lot! I make no apologies for that. It's just a fair warning. I'm raw and real. Happy cooking! Even happier eating! Cheers! Angie