Cashew Purée

Recipe PREP 5 min, plus 2 hours soaking time

Cashew Purée

PREP 5 min, plus 2 hours soaking time

Description

This creamy cashew purée is a versatile, dairy-free alternative to béchamel, perfect to add some creamy richness to soups, stews, and rice dishes. Rich in heart-healthy monounsaturated fats, it supports cardiovascular health and sustained energy. High in copper, cashews aid brain development, immunity, and overall wellbeing, making this purée a nutritious staple for a balanced diet.

NOTE

Prep this cashew purée over the weekend and refrigerate for easy use throughout the week.

Ingredients

1½ cups (340 g) MAKES

1/2 cup room temperature water
2 Tbsp plus 1 tsp (35 ml) extra virgin olive oil
1/4 tsp grated nutmeg
1/8 tsp kosher salt
2 Tbsp (150ml) room temperature water
10½ oz (300 g) raw cashews

Directions

Step 1

In a bowl, soak the cashews in 1/4 cup plus 2 Tbsp (90 ml) of the water for 2 hours, making sure all the cashews are fully submerged in the water.
Step 2

Next, drain the cashews, discarding the liquid. Spoon the soaked cashews into a blender with the remaining 1/4 cup (60 ml) of water, the olive oil, nutmeg, and salt, and purée for 3 to 4 minutes, scraping down the sides of the blender several times to make sure all the ingredients get fully incorporated. You might need to add an extra splash of water to bring it together. Store leftovers in an airtight container in the refrigerator for 5 to 7 days. (Adapted from Good for You: Bold Flavors with Benefits by Akhtar Nawab)

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Ingredient

Cashew

About the author

Akhtar Nawab

Akhtar is an award-winning chef of Indian heritage who has embraced and mastered Mexican cuisine. He is the chef-owner of Otra Vez and Alta Calidad, and his approach to cooking is showcased in his debut cookbook, Good For You.

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