Cashews

Nuts About Parmesan

Genevieve 2 Comments

I was making some rice pasta with steamed broccoli and it just seemed too bland. What do I do in that instance? Make a condiment!!! This time I decided a nice cheesy addition would be tasty so I took out my food processor and in 2 minutes flat had this delicious parmesan that I was just nuts about. Ok I love puns… here’s another one: I might be vegan but I sure love the cheesy (sense of humor that is).

Nuts about Parmesan

  • 1 clove garlic
  • ½ cup walnuts or cashews
  • 1-2 TBS nutritional yeast
  • ¼ teas. salt

Peel garlic. Pulse garlic in food processor, then add walnuts (or cashews), nutritional yeast and salt. Process into desired parmesan-like consistency. Top on your favorite pasta, soup, salad, or pizza. Store any leftovers in fridge for a week or so.

Super Fast and Delicious Tomato Bisque

Genevieve Leave a comment
Tomato Bisque with a Kick

Tomato Bisque with a Kick

After coming home to make dinner… I was kind of tired and wanted something quick. Well I didn’t realize how fast I could actually make dinner (under 7 minutes). It was a tomato bisque with a kick! You can make it without the serrano pepper too and it is great regardless. I topped the soup with a delicious garlic infused cashew sour cream, and YEAH!!! I actually made the sour cream first and put it in the freezer while I made the bisque. Then I didn’t even clean out the blender very well so I still had enough cashew cream to make the bisque nice and creamy. Add some cilantro on top because it is good for detoxifying and tastes great too!

Tomato Bisque

  • 1 -28 oz. can of organic diced tomatoes (I can’t wait until it’s summer for fresh tomatoes)
  • 1 cup water
  • handful of raw cashews (optional, but make creamier)
  • 1 Serrano pepper (optional for a kick)

Blend these up in a blender and then heat on stove until desired temperature. You can even add some fresh or frozen corn to give it more texture and a slightly sweeter flavor. I added corn because the serrano was a little too spicy for me.

Garlic-Infused Sour Cream

  • 1 cup raw cashews (soak them first if you don’t have a high-speed blender)
  • Juice of 1/2 lemon
  • 1 garlic clove
  • pinch of salt

If using a high speed blender add a little bit of water and blend until super thick and creamy (almost as thick as sour cream). Then put in freezer while heating up soup to thicken and spoon it on top. If using a food processor make sure to soak the cashews ahead of time (at least 4 hours… can even soak overnight for convenience) and only add water as needed. You may want to double this recipe to have some amazing sour cream on hand… keeps in refrigerator for about a week.