The oil is found on the outer shell (similar to mangos, where it’s found on the skin) and roasting the cashews at high temperatures can kill any remaining oil that makes its way through to the nut. Urushiol is the reason cashews are never sold in the shell and are typically roasted. The oil is found in all parts of the plant, including the leaves, stems, and even the roots. They all contain urushiol, the sneaky oil that causes the skin to erupt in rashes for some people and is the bane of my existence, but to varying degrees. The anacardiaceae family of trees, sometimes called the cashew family, includes mango, poison ivy, poison oak, sumac, Peruvian pepper, pistachio, and you guessed it, cashews. What is the difference between poison ivy, poison sumac, and poison oak? Mango, it turns out, is also a member of the anacardiaceae family. You see, my friend had cooked for me a popular meal from her homeland of Trinidad, which was full of delicious, fresh mango. So, how was that possible? It was then that I learned-the hard way-that poison ivy is just one member of a family of trees, the anacardiaceae family, that can carry an oily irritant that causes a rash. I think I saw one tree the entire time, and it certainly wasn’t hosting a nefarious vine. In one instance, however, I broke out in a poison ivy-type rash after visiting a friend in downtown Los Angeles and my dog was nowhere in sight. Dogs do not react to the plant’s oils, so she carries on none the wiser but brings the oils to me. I wish! Unfortunately, for me, it’s usually my dog that frolicks in the plant. Well, stop rolling around in poison ivy, you might be thinking. It’s itchy, uncomfortable, and I’ve spent many sleepless weeks on steroids trying to keep the rash at bay. When I encounter poison ivy or poison oak, even in the tiniest amount, my body’s immune system explodes in a systemic reaction, creating a situation that requires fast treatment. Store cashew sauce in a covered container in the fridge for up to a week.Avid listeners of this podcast may recall my past revelations that I have a super power. Try using cashew cream as the start for sauces like Cilantro Crema, Burger Sauce, or garlicky herb sauces to top your favorite burgers, tacos, sandwiches and wraps. You can also use this sauce as the base for a dressing for Grain Bowls or to drizzle on top of roasted vegetables. Use the cashew sauce recipe as the base for Pasta sauces like an alfredo copycat or faux cheesy sauce made with nutritional yeast. Check the substitutions section of this post for some ideas. Flavor it: Take this base vegan cashew sauce recipe and make your own new sauce recipe out of it.The BlendTec and VitaMix are other popular high-powered blenders. Use a powerful blender: A powerful blender is the key to most super smooth sauces.I like it thicker for burger sauce and thinner for salad dressings. Adjust the consistency: Add more or less water to adjust the thickness of this cashew sauce.Soaked cashews: Make sure your cashews are soaked so they blend into a silky smooth mixture.This is a brief overview of the ingredients used in this recipe followed by substitution ideas. Try my Vegan Burger Sauce which starts with this recipe. When using this base to make a sauce, you’ll want to make sure to season it with salt and adjust the consistency by using more liquid if needed. This is a great recipe for beginners because all you need to do is soak the cashews and then blend them. You could substitute plant milk for water if you want to. I don’t add anything to this recipe except the cashews and water. You can do so many things once you make this base recipe. It’s creamy, delicious, super versatile, easy to make, and is a great dairy-free substitute for the base of so many sauce and dip recipes from garlicky, to cheesy, to spicy, to sweet. Cashew sauce is one of those basic recipes that just feels like a must-have.
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