Cashew cream is AMAZING. The uses and variations are endless. It's SO easy to make and a useful nutritional replacement to have on hand. The slightly sweet and buttery cashew nut is packed with energy, antioxidants, minerals and vitamins that are essential for long-lasting health.
I recently used it as a replacement for heavy cream in my lightened up chicken pot pies. It gave them the same creamy, rich taste and texture that cream does PLUS healthy brain boosting fats. I've also used it as a frosting for chocolate cupcakes. The recipe below is a base and from there you can take it SO many places! Try it sweet, savory, or spicy.
1 cup of raw organic cashews
Place cashews in a bowl and pour in enough filtered water to cover them completely. Let soak for 2-3 hours minimum (out on the counter is fine) or up to overnight (in the fridge).
After soaking, drain water from cashews. Place cashews in a high-speed blender with (new & clean) filtered water. The amount of water will depend on the thickness you want the cream. If you're making something like a frosting start with a few tablespoons of water. If you're making a liquid cream for soup, pasta, etc. then start with 1 cup and add 1-2 tablespoons at a time until desired consistency is reached.
Once the cream is smooth, pour into an airtight container and store in the fridge until ready to use. This cream will keep around 2 weeks.
If there's one thing that can make the hours pass by and make me lose track of time, it's reading cookbooks. Yes, I'm a health nerd and i LOVE it.
One of my go-to cookbooks is "I Quit Sugar" by Sarah Wilson, it's pure brilliance. It's any eye opener, that's for sure. We all know the negative effects of sugar: headaches, digestion upset, skin breakouts, and ADDICTION. YES... addiction! When's the last time you could only have one bite of that dessert?
Now, don't get me wrong, I have a BIG sweet tooth. But I've also realized that there are so many more flavors to explore out there.
I was inspired to create a version of Sarah's Foolproof Fennel Soup and came up with this "soup for dummies" - so simple, yet so flavorful. There's a freshness to this soup that just makes it so lovely. The combination of sweet from the fennel & leek and buttery from the ghee, garlic, & cauliflower makes this an all around crowd pleaser.
Five Ingredient Fennel Soup
Servings: ~ 4
Five simple ingredients:
1 fennel bulb - chopped
1 leek - sliced
1 cup of chopped cauliflower
3 cups of homemade chicken stock (or vegetable)
1 tsp of fennel seed
Plus a few pantry staples:
1 cup of water
1 large garlic clove
2 tsp of apple cider vinegar (or white wine)
3 Tbsp of ghee (or butter)
salt & pepper to taste
Melt the ghee in a large soup pan, add the fennel and leeks, sauté until the fennel starts to become translucent and soft. Add the fennel seeds & apple cider vinegar, give a quick stir and let sauté for another minute. Add the remaining ingredients (garlic, water, stock, & cauliflower) and bring to a boil. Turn down to low/med heat and let simmer for about 30 minutes until cauliflower becomes tender.
Place into a blender (or food processor) and blend until it becomes 'creamy.' Season with salt & pepper.
Pour into a bowl, serve nice & hot. Garnish with hemp seeds, flax (or olive) oil, and a dollop of raw almond cashew yogurt. .....then stop & appreciate the beauty of your bowl......and dig in :)
So flavorful, so creamy, so "mmmm,mmmmm, good!" You will savor this soup until the last bite & might even be licking the bowl at the end.
No dairy thickeners needed here, the cauliflower adds that creamy texture, and it detoxifies your body at the same time, isn't that sweet?
Topping this soup with a dollop of raw nut yogurt (with probiotics) makes for a very happy & healthy belly. The tang and nutty profile it brings, completes this soup and notches it up from a 7 to a 10 in my book.
Let's add another 5 notches for the beautifully toasted homemade coconut bread on the side for dipping. What's soup without bread? Lame... that's what.
'Creamy' Cauliflower & Carrot Soup
1 Tbsp of organic coconut oil
2 Tbsp of organic chopped shallots
1/2 package of organic baby carrots (because they're already peeled :) )
1/2 head of organic cauliflower - chopped & roasted (roasting the cauliflower with coconut oil adds a great nutty, smokey profile to this soup)
2 tsps of lemon zest
1 tsp of cumin
1/2 tsp of curry
2 cups of homemade chicken (or vegetable) stock
2 cups of water
salt & pepper
Raw almond & cashew yogurt for topping
Heat the coconut oil in a medium/large pot over medium heat. Add the shallots (I used already prepared chopped ones, if you use fresh let them cook down for a few minutes).
Add the carrots, lemon zest, cumin, & curry and give a quick stir. Pour in the water & stock, bring to a boil, then reduce to low heat, cover & let simmer for about 15-20 minutes.
Add your cauliflower & cover - let simmer for another 15-20 minutes, until veggies are nice & tender.
Pour the soup mixture into a blender/food processor. Season with salt & pepper to taste and blend until smooth & creamy.
Serve with a dollop of raw almond cashew yogurt, sprinkle with curry powder, & dip with a toasted slice of coconut bread.
I’m Brittany and this is ME. I’m a health nerd with a sarcastic sense of humor, a smiling/laughter problem, and a niche in the kitchen. I have a passion for fitness and cooking because together they changed my outlook on life. Live for the moment and do what you love: that’s what’s important. I kick a** in Pilates/Barre and the kitchen because it’s what makes me happy, it’s what I’m good at, and I LOVE it.