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Cashew Cream

(Requires advanced preparation)

2 cups of Raw Cashews


Tomato Sauce Base
3 tbs of olive oil
1 medium onion, finely diced
1 carrot, finely diced
1 stick celery, finely diced
1 garlic clove, diced
1/4 cup dry white wine
salt and pepper
1 28 oz. can of crushed tomatoes
1 15 oz. can of tomato sauce

Risotto
1 1/2 cups of Arborio Rice
5 cups of vegetable broth
salt and pepper
1 cup of thick cashew cream
1/2 cup of nutritional yeast
2 tbs of vegan butter

 

Procedure Header all entrees link

Red Risotto

Risotto is typically sticky and rich and this recipe satisfies all lovers of Risotto. Feel free to top it off with your favorite vegan mozarella (or Parmesan) cheese. The recipe requires that you use a thick cashew cream. This requires soaking the cashews over night (or all day, around 7 hours). If you are against making your own cashew cream, then you can use Mimicreme unsweetened cream.

 

1. Prepare cashew cream. Place cashews in a bowl and fill it up with water to cover the cashews. Place in the refrigerator over night. Strain soaked cashews and rinse. Place cashews in a blender and then cover with just enough water to cover the cashews. Blend or food process on high until a heavy, thick cream is produced. Sexy, right?

 

2. Prepare red sauce. Heat oil in a large pot. Add onion, celery, carrot, and garlic, cook until onion is soft and translucent. Add wine, pepper, and salt and turn up the heat to high to let the wine evaporate. Once the wine is mostly cooked off, add the crushed tomatoes and tomato sauce then cook for 10 minutes on medium heat.

 

2. Final step, adding the Rice. Add the arborio rice to the red sauce and stir constantly until the sauce becomes thicker. Throughout this whole process constantly stir the rice to keep it from sticking to the pan. At this point add ladle full of broth (about a half a cup). Once the broth is mostly absorbed add another ladle. Continue this process until all of the broth is absorbed. The texture should be very sticky. Add the cashew cream, nutritional yeast, salt and pepper. Mix it well, add the butter and cook for 5 minutes more on low. Top it with vegan cheese. Serve immediately.