Food and Recipe of the Month: Creamy Cashews
Care of Amy Symington of Ameliaeats.com
Creamy, dreamy cashews are a plant based diet’s best friend and for good reason. They help to easily replace a cornucopia of otherwise dairy based products like milk, cheese, cheesecake, and cream toppings, fillings, sauces, and spreads. They are also delicious all on their own or try them dry roasted with a sprinkle of salt.
No matter how you like your cashews though, know that they also contain many vital nutrients that our bodies require for optimal health. They contain high levels of fibre, protein, magnesium, copper, and healthy mono- and poly-unsaturated fats. Studies have shown that consuming 1.5 oz of nuts per day helps to reduce your risk of cardiovascular disease and help to maintain a healthy body weight due to their satiating effect.
The magnesium and copper present helps with maintaining strong and healthy bones in conjunction with calcium and vitamin D keeping osteoporosis at bay.
To up your cashew consumption and eliminate that dairy, try the recipes below on your favourite whole grain bagel with mounds of sprouts, red onions, and capers!
Recipe: Cashew Cheese Spread with Carrot Lox
Cashew Cheese Spread
Makes 6 servings
1 serving = 1/3 cup
Preparation Time: 5 minutes
Soaking Time: 45 minutes
2 cups raw cashews, soaked in water for 45 minutes and drained
1/2 cup water
2 tbsp finely chopped chives
2 tbsp finely chopped dill
2 tbsp lemon juice
1/2 tsp sea salt
1/8 tsp ground black pepper
1. In a high powered blender, add the cashews and water, and blend until smooth.
2. Transfer the nut mixture to a bowl, fold in the remaining ingredients. Keep in the fridge in a re-sealable container. The cream cheese lasts for up to 4 days in the fridge.
Makes 6 servings
1 serving = 1/3 of 1 carrot
Preparation Time: 10 minutes
Cooking Time: 15 minutes
2 large carrots
1 tbsp grapeseed or canola oil
1 tbsp tamari
1 tsp liquid smoke
1 tsp sea kelp seasoning
¼ tsp sea salt
1. Preheat oven to 400F.
2. Using a vegetable peeler, peel carrots into long, thin strips.
3. Next, in a large bowl whisk together the remaining ingredients. Add the carrots to bowl and
coat completely. Allow to marinate in the bowl for 30 minutes at room temperature.
4. Next, pour marinade and carrots into a 9 x 13 baking dish ensuring that the carrot strips are laying somewhat flat. Bake in the oven for 15-17 minutes, until the carrots are tender, but firm.
Set aside and allow to cool.
5. Store in an airtight container in the fridge for up to 4 days.