Rosemary-Miso Cashew Cream
From: Ian Seddon's Cookbook
🥘 Ingredients
- extra virgin olive oil 2 tbsp
- large fresh rosemary sprigs 4-5
- raw cashews 1 cup
- water see the 0.5-0.75 cup
- garlic cloves 2
- sea salt ½ tsp
- Freshly
- nutritional yeast 2 tbsp
- lemon juice 2 tbsp
- white or yellow miso 1 tbsp
- spicy brown mustard or Dijon mustard 1 tsp
This calls for sea salt. If using Diamond Crystal kosher salt, use almost double the amount. Check out these other cashew cream variations: Classic Cashew Cream, Ginger-Sriracha Cashew Cream, Cilantro-Lime Cashew Cream, and Cinnamon-Vanilla Cashew Cream. Storage: Store cashew cream in a sealed glass jar in the fridge for one week (occasionally, it lasts a little longer!). Storage: Yes, you can freeze cashew cream! Pour it into a freezer-safe container and store for 4 to 6 months. Defrost in the fridge until thawed (smaller containers defrost quicker). The texture gets a little chunky but the taste is still great. Stir well before using, or to get it totally smooth again, give it a quick blend.
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1Gather: extra virgin olive oil , large fresh rosemary sprigs , raw cashews , water see the , garlic cloves , sea salt , Freshly cracked black pepper to taste, nutritional yeast , lemon juice , white or yellow miso , spicy brown mustard or Dijon mustard .
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2Make the rosemary-infused olive oil: Heat a skillet over medium heat and add the 2 tbsp extra virgin olive oil over medium heat. Once the oil is shimmering, add the rosemary sprigs. Allow the rosemary to cook for a bit, tossing the sprigs around occasionally, until the oil is bubbling and smells very fragrant, about 2 to 3 minutes. Discard the herbs using a slotted spoon and reserve the oil.
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3Drain the cashews and rinse with fresh water.
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4Add the cashews to a high-powered blender or food processor along with the rosemary-infused olive oil, 1/2-3/4 cup water, garlic, salt, pepper to taste, nutritional yeast, lemon juice, miso, and mustard. Blend on high speed until smooth, thick and creamy, scraping down the sides with a silicone spatula as you go. This will take about 2 minutes in a high-powered blender like a Vitamix, or about 4 minutes in a food processor.
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5Taste and adjust for seasonings, adding more miso paste for a rich umami bite, more lemon juice for acidity, or more mustard for sharp pungency.