cashews – The Vegan Love Project

Gingered(end of)Summer Squash Soup

So tasty!!!….I am still fighting this crud! I needed something warm and soothing for my throat, spicy enough to kill whatever’s left, and delicious enough to keep me happy. Sick all week meant there was only what was left after 10 days in the fridge and that was one lonely little Summer Squash and some cherry bombs…this soup came together SO QUICK…. Easily a new favorite irregardless of summer OR sickness.

Delicious.

gingered-summer-squash-soup

Gingered (end of) Summer Squash Soup

Wheat-Free, Gluten-Free

1 large onion, coarsely chopped

1 clove garlic, minced

1 large yellow summer squash

1/4t chipotle powder *optional

1 fresh jalapeño or cherry bomb pepper, chopped

1/2″ piece of fresh ginger

3T coconut oil

6c boiling water

2t raw agave

1 vege bouillon

1t salt or to taste

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1/4c cashews

handful fresh parsley

Bring 6c of water to a boil.

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Place the cashews, ginger, agave and parsley in a blender and set aside.

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In a large soup pot, add the oil and sauté the onions and garlic until golden and soft and aromatic. Add the yellow squash, the boullion (or powder) and the salt. Continue to sauté until the squash softens and turns bright yellow- about 3-4 minutes. Add the boiling water to cover. Bring to a rapid boil and reduce heat and simmer for 2-3 more minutes.

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In batches, in a blender or vitamix*, transfer the soup pot contents into the blender and puree the soup with the contents in the blender. Adjust the seasonings if needed.

*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.

Sundried Tomato & Ramp Cheese Spread

Seriously… NOT F*CKING AROUND….what a flavor on this cheese!!!! Ramps are only here for such a short time! What a way to celebrate their uniqueness and honor their presence. I had the opportunity to forage for ramps with my friend on her hillside- what a divine way to connect with the planet….spring has finally sprung.

Sundried Tomato & Ramp Cheese Spread

2c cashews, soaked for an hour (this step can be skipped)

1T mellow white miso

3 capsules vegan probiotics (empty powder and dispose of the capsule) or 1t powder

1/2c +up to 3T filtered water

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2t onion powder

1/4c sundried tomatoes in oil- just the tomatoes, minced (I used Bionatura’s)

1/2t pink salt

1/4c coconut oil

3t lemon juice (omit if fresh is not available)

6 whole ramps, green & white minced

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Step 1.

In a Vitamix or high-powered blender, add the cashews (drained if soaked), the probiotic powder, miso and 1/2c of water.

Blend this at a lower speed initially to well incorporate the contents, speed up the motor as it gets blended. You will need to process this for at least 4-5 minutes until the cashews are absolutely creamy. Scrape down the sides intermittently and be sure to get all possible ‘pieces’ of cashews blended into the mix. Add a T of water as needed if the mixture gets stuck. If you run this too fast, the contents will heat up, creating an oily mixture.

When totally creamy and smooth, remove to a glass or stainless steel bowl and set in a safe, warm place- I place mine in the dehydrator uncovered at about 100 degrees and let it run overnight. You could also in lieu of a dehydrator, place it in a warm spot in your kitchen, loosely covered. Leave this overnight or for 24 hours.

Step 2.

Mix in the salt, onion powder, sundried tomatoes, ramps, coconut oil (should be room temp and soft, not liquid), and lemon juice. Transfer to a container and place in the fridge for at least 6 hours to set, best, overnight. It becomes a beautiful, spreadable, creamy cheesy bit of awesomeness.

Smoked Cherry “the Bomb” Pepper Cheese Spread

Smoked Cherry Bomb Pepper Cheese Spread

2c cashews, soaked for an hour (this step can be skipped)

1T mellow white miso

3 capsules vegan probiotics (empty powder and dispose of the capsule) or 1t powder

1/2c +up to 3T filtered water

—

2t onion powder

1t heaping of smoked paprika or smoked chipotle powder

1T heaping of fermented Cherry Bomb Hot sauce or another type of raw hot sauce

1/2t pink salt

1/4c coconut oil

2t lemon juice (omit if fresh is not available)

4 scallions, green & white minced

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Step 1.

In a Vitamix or high-powered blender, add the cashews (drained if soaked), the probiotic powder, miso and 1/2c of water.

Step 2.

Mix in the salt, onion powder, smoked paprika, hot sauce, coconut oil (should be room temp and soft, not liquid), lemon juice, and minced scallions. Transfer to a container and place in the fridge for at least 6 hours to set, best, overnight. It becomes a beautiful, spreadable, creamy cheesy bit of awesomeness.

Plain Sour Cashew Cream

Ummmmmm. It’s Sour Cream. SOUR CREAM. Just made out of cashews…not animal milk.

This. Makes me. Happy.I just had my hands on junky store bought vegan sour cream that was filled with crap. THIS..is not.

Hello Onion Dip, baked potatoes, plain yogurt, you get where I’m going….. Oh. And its RAW and filled with pro-biotics.

Plain Sour Cashew Cream

1c cashews, soaked for an hour (this step can be skipped)

5 capsules vegan probiotics (empty powder and dispose of the capsule) or 1t powder

3/4 +up to 3T filtered water

—

1/2t pink salt

1T lemon juice (omit if fresh is not available)

—

Step 1.

In a Vitamix or high-powered blender, add the cashews (drained if soaked), the probiotic powder, water.

Blend this at a lower speed initially to well incorporate the contents, speed up the motor as it gets blended. You will need to process this for at least 3-5 minutes until the cashews are absolutely creamy. Scrape down the sides intermittently and be sure to get all possible ‘pieces’ of cashews blended into the mix. Add a T of water as needed if the mixture gets stuck or if the mixture seems to thick. If you run this too fast, the contents will heat up, creating an oily mixture.

When totally creamy and smooth, remove to a glass or stainless steel bowl and set in a safe, warm place- I place mine in the dehydrator at about 100 degrees and let it run overnight. You could also in lieu of a dehydrator, place it in a warm spot in your kitchen, covered. Leave this overnight or for 24hours.

Step 2.

Mix in the salt and lemon juice. Transfer to a container and place in the fridge for at least 6 hours to set, best, overnight. If this set up thicker than desired, add a little bit of water to loosen it up to the desired consistency.

Cheesy White-Bean Béchamel Sauce

I had just enough Red Sauce and Tofu Ricotta Filling left over for a personal sized lasagna and I also had cooked some Baby Lima Beans this weekend that I had made Escarole & Beans with hanging out in my fridge so I thought about experimenting with a white cheese sauce. White beans have such great creamy texture that it made making this delicious Béchamel style sauce easy and delicious to boot. I layered it in and topped it with sautéed kale and the whole beautiful party is in the oven. This sauce on its own over a bowl of pasta or noodles would be an exceptionally satisfying and protein filled dish.

Cheesy White-Bean Béchamel Sauce

1c baby Lima or Canelini beans, cooked, drained

1/2c cashew nut milk

1T mellow white miso

2t brown rice vinegar

2t ume vinegar

2t Dijon mustard

1/4t pink salt

1/4t fresh black pepper

1T coconut oil

1T extra virgin olive oil

2T nutritional yeast

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In a blender or vitamix, add all of the ingredients and blend until super smooth and creamy. Adjust the seasonings as neccesary.

Kalamata Olive Cashew Cheese Spread- RAW, Fermented

Raw Kalamata Olive Cashew Cream Cheese Spread

This is a pro-biotic rich cheese! This would be AMAZING using pimento stuffed spanish olives! You could also add spices in like rosemary, basil, or fresh oregano- super delicious on bread, crackers , or with fresh veggies like celery dipped in.

1c raw cashews

1c raw sauerkraut (not pasteurized)

1T dulse flakes

1t raw agave or raw local honey

1 clove garlic

1/2t pink salt

3T of coconut oil

1T extra virgin olive oil

1/2c kalamata olives, divided

3-4T water- just enough to process until smooth- less is better!

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Take 1/2 of the olives and mince with a sharp knife. Transfer and set aside in a mixing bowl.

In a blender, add in all of the ingredients, (including the other 1/2 of the olives) except the water and blend until totally creamy and smooth. Add the water as needed, 1T at a time. Pour into a jar with a locking lid (gasket, air sealed) and close it up.

Mix the minced olives into the cream cheese base. transfer to your container.

There should be at least 3 inches of space to give the cheese a chance to bloom. Label it, date it and place in a dark and warm place for 12-24 hours.

Transfer the jar into the refrigerator and allow to set up and cure for at least a week.

This is a pro-biotic rich cheese! This would be AMAZING with pimento stuffed spanish olives! You could also add spices in like rosemary, basil, or fresh oregano!

Delicious as a base for savory dips and spreads
Amazing spread on toast, bagels, and crackers

Raw Cherry Bomb Cashew Cheese

Raw Cherry Bomb Cashew Cheese- Savory

1/2c raw cashews

1/2c raw sauerkraut (not pasteurized)

2t Dulse flakes

1t raw agave or raw local honey

1 clove garlic

1/2t pink salt

2T water

2T of coconut oil

2 cherry bomb peppers- destemmed

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In a blender, add in all of the ingredients and blend until totally creamy and smooth. Pour into a jar with a locking lid (gasket, air sealed) and close it up. There should be at least 3 inches of space to give the cheese a chance to bloom. Label it, date it and place in a dark and warm place for 12-24 hours.

Transfer the jar into the refrigerator and leave it to set up and cure for at least a week.

This is a pro-biotic rich cheese!

Delicious as a base for savory dips and spreads
Amazing spread on toast, bagels, and crackers
Change the flavor by adding different peppers, herbs, olives, spices et

RAW Lime Cashew Cheesecake with Local Blackberries (crustless)

I was just in the mood for the lime cheesy part so I chose to forgo the crust and pile fresh/ frozen blackberries from this summer on top instead. I have given the nut crust which really makes it SUPER awesome but is really not always necessary!

RAW Lime Cashew Cheesecake

1 1/2c raw cashews

1/4c raw honey or raw agave

1/4c coconut oil

1/4-1/3c water

2T cocoa butter

1/4t salt

Juice and zest of two limes

1t vanilla

Optional Nut crust

½c dehydrated raw almonds

2T raw agave

1T coconut oil

1/4t cinnamon

Prepare the Nut crust:

In a dry food processor or blender, whizz the nuts until a fine meal, turn out into a bowl and mix the other ingredients in. The mix should be moist, and hold it’s shape when pinched. In your serving dish, press the nut mix into the bottom and up the sides of the dish/pan. Set aside.

Prepare the filling:

In the same blender, add all of the ingredients for the filling and process until very smooth. Add 1/4c of water to start, more if you need to make it run smoothly. *If you’re mix is not entirely smooth, pass through a fine mesh sieve to remove any bits of nut.*optional

FRUIT TOPPING:

ANY fresh fruit slices!

Kiwi, Strawberries, Blueberries ETC

Pour the mixture into the prepared crust/dish/pan. If layering with fresh fruit, have the fruit ready to be arranged on top. Can also be served with fresh fruit at the time of serving.

Macerated berries- top the cake and swirl in before the set up.

Blackberries for Raw Cheesecake

1c frozen blackberries

1T Agave syrup

½ lemon, juiced

pinch salt

1/4t vanilla

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In a bowl, combine all ingredients and let sit. Slightly mash with the back of a spoon.

Let stand and macerate for at least one 1/2 hour.

For a smoother finish, this can be placed in the blender or even partially blended.

Raw Cashew Cream Cheese

This cheese is EXCEPTIONAL….full of pro-biotics (belly healthful bacteria), it is incredibly creamy and delicious. Easy easy easy to make. It’s raw, its animal free, dairy free, gluten free AMAZINGNESS…..It’s sort of like, why WOULDN’T you make it?….

Raw Cashew Cream Cheese- Savory

1c raw cashews

1c raw sauerkraut (not pasteurized)

1T dulse flakes

1t raw agave or raw local honey

1 clove garlic

1/2t pink salt

3T of coconut oil

3-4T water- just enough to process until smooth- less is better!

—

In a blender, add in all of the ingredients except the water and blend until totally creamy and smooth. Add the water as needed, 1T at a time. Pour into a jar with a locking lid (gasket, air sealed) and close it up. There should be at least 3 inches of space to give the cheese a chance to bloom. Label it, date it and place in a dark and warm place for 12-24 hours.

Transfer the jar into the refrigerator and allow to set up and cure for at least a week.

This is a pro-biotic rich cheese!

Delicious as a base for savory dips and spreads
Amazing spread on toast, bagels, and crackers