Cashew cream dreams
A vegan alternative to heavy cream
In its simplest state, cashew cream consists of soaking, then blending, “raw” cashews with water for a creamy, vegan alternative to heavy cream. It can stand in for coconut milk, as well.
Cashew cream subs in for whipping cream in this recipe for creamy Italian white bean skillet. As far as my palate goes, cashew cream has a mild dairylike flavor with a pleasant nutty undertone.
This vegetarian one-pan meal came to me via friend and creative cook, Joan Manzo. As Joanie said: “Full of plant protein and fiber, and so good.”
It’s an entire meal in a skillet and comes together pretty quick.
Here’s the basics: Cook shallots, cherry tomatoes, garlic, seasonings in olive oil. Pour in white wine. Add cannellini beans and cook until liquid is almost evaporated. Cashew cream, fresh greens and basil get stirred in last.
Serve this Mediterranean meal with crusty bread, or spooned over pasta. Either way, give each serving a sprinkling of Parmesan or Pecorino.
Creamy cannellini bean skillet
1⁄2 cup raw cashews, soaked
11⁄4 cups water (plus more for soaking cashews)
Olive oil – enough to film the skillet 1 shallot, minced, a good 1⁄4 cup or so 4 cups or so whole cherry or grape tomatoes
4-5 medium cloves garlic, thinly sliced or a generous tablespoon, minced Red or black pepper flakes and salt to taste
1⁄2 cup dry white wine or water
2 cans cannellini beans, drained but not rinsed, or 3 cups homemade Several handfuls baby spinach – 4 cups or so Palmful chopped basil Parmesan or Pecorino – optional but good
Soak cashews: place in bowl and cover with 2” hot water. Soak 15 minutes, then drain and set aside.
Heat oil in skillet over medium heat. Add shallot and cook until translucent. Add tomatoes, garlic, pepper and salt. Cook 2 minutes, then add wine and increase heat to medium high. Cover and cook until tomato skins blister a bit.
Uncover and turn heat to medium. Smush tomatoes.
Add beans and cook until most liquid evaporates, about 5 minutes. Meanwhile, put drained cashews into blender with 11⁄4 cups water and blend on high until creamy.
Add cashew cream to bean mixture and cook, stirring occasionally, until thick.
Turn heat off. Stir in spinach and basil. Cook until spinach wilts.
Serve with crusty bread or over pasta. Optional garnish: Parmesan or Pecorino
Swap it!
Sub in generous teaspoon dried basil for fresh and go from there.
Red or sweet onion can be swapped for shallots.
Baby kale or other greens can replace spinach.
Are ‘raw’ cashews roasted?
True raw cashews are not safe to eat. Cashews are roasted once to remove the shell and its harmful oils. The first cooking results in a product sold as “raw.”
Cashews that we know as roasted have been roasted twice.
Soak for better digestion
Soaked raw cashews are easier to digest and blend up creamy.