Cashew Topping

This cashew sauce is like a cheese replacement, amazingly versatile and so yummy. It’s what we use to top our vegan pizzas, it’s the base of our much loved creamy mushroom sauce, and it can be added to soups to thicken and enrich, like our vegetable soup which is really creamy thanks to the addition of cashew topping. You can also add roast garlic to make garlic aioli. You can also use it like a white sauce with broccoli and cauliflower, or as a base for our delicious corn sauce recipe.

If you have a Thermomix or other heating/blending appliance, this is the perfect recipe to use it for. Otherwise a regular blender will do the trick.

Cashew Topping

  • Servings: 6
  • Difficulty: easy
  • Print

Tbsp = Tablespoon 15ml,  tsp = teaspoon 5ml,  cup = 250ml

 INGREDIENTS

  • 200g cashew nuts
  • 370ml water
  • 40g or 3.5 Tab extra virgin olive oil
  • 10g or 2 tsp salt
  • 10g or 2 tsp fresh lemon juice

METHOD FOR THERMOMIX/HEATING BLENDER

  1. Place cashews, salt and water into your heating blender, and set to blend at high speed for 8 minutes at 90°C. It may need a bit of a stir towards the end when it thickens up.
  2. Add the oil and lemon juice and blend another minute without heat.
  3. Transfer to an airtight container and refrigerate, stores 10 days if kept cool.

METHOD FOR REGULAR BLENDER

  1. Place cashews, salt and water in a good blender and blend for a few minutes until completely creamy and no bits of cashew remain.
  2. Transfer to a medium saucepan, and stir continuously over a gentle heat until it is bubbling and thick.
  3. Remove from the heat. *Return to the blender and add the oil and lemon juice.
  4. Removing the centre lid, and covering the top with a folded tea towel, blend until completely combined and creamy and smooth.
  5. Transfer to an airtight container and refrigerate, stores 10 days if kept cool.

*Note if you have a really great blender, it may already be completely smooth after the first blending, just taste it. If it is bitty at all, re-blend after the cooking process. In either case you still need to stir in the oil and lemon juice – we don’t cook the oil because it retains more of its goodness like this.

HOW TO USE YOUR CASHEW TOPPING

Cheese Replacement: pour your cashew topping into a squeeze bottle for easy pizza topping or other cheese-like applications.

Vegetable Crumble: lightly steam broccoli and cauliflower florets and carrot rings in a small amount of salted water. Transfer cooked veg to a casserole dish. Thin down your cashew sauce with some of the left over vegetable cooking water (it contains all the goodies, don’t waste it!) until you have the perfect consistency, not too runny, not too thick. Pour over the veges. Now sprinkle with seasoned breadcrumbs (gluten-free if you like) – I usually mix a little olive oil through the breadcrumbs (fresh or dried is fine) prior as it helps them golden up beautifully and go nice and crispy – bake in a hot oven (180°C) for around 15-20 mins until golden and bubbling.

Corn Sauce: see our corn sauce recipe.

Salad Dressing: delicious as a salad dressing, just thin it down with a little cold water and add more lemon juice and salt to taste.

Aioli: add roasted garlic and thin down slightly (with water) until you get a great mayonnaise like consistency. Keep refrigerated, serve on potatoes or tacos or burgers or patties, yum!

Soup Thickening: have a look at our Creamy Vegetable Soup recipe, it uses cashew topping.

Polenta and Bean Pizza Pie: check out this yummy looking photo! Cooked polenta (1 part polenta to 3 parts boiling salted water), yummy cooked beans, cashew topping. Then bake in a hot oven until golden and bubbling (about 15 mins).

OLYMPUS DIGITAL CAMERA

Creamy Mushroom sauce

7 Comments

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