I made this using my new Blendtec blender, which Santa brought for x-mas. If you are not familiar with Blendtec, it is very similar to the Vitamix. We have been making green smoothies every morning – which are fabulous! I’ll post one soon.
I made this with the Blendtec and it turned out so incredibly smooth and silky, I’ve never produced anything like it before. Its the blender of course that makes the difference, not me.
For this spread, I started with a recipe from the Blendtec book and of course changed it quite a bit – the only thing here that was in the original recipe is the cashews. I’ve been curious about cashew cream, this was my first attempt – and it was so rich and creamy. Cashew is fairly neutral, so you can flavor it up anyway you like. I can imagine all kinds of uses for it.
Note: if you use a conventional blender (or food processor) – the texture will not be so smooth, but the spread will still taste yummy.
a link to this post has been shared at Slightly Indulgent Tuesday.
1 cup cashews
4 – 6 garlic cloves, smashed
1 large shallot (or 2 small) – cut into chunks
1 – 2 teaspoon olive oil
2 tablespoons water
juice of 1 lime
1 teaspoon tamari
pinch of salt
Soak cashews in 2 – 3 cups water for 2 – 4 hours. Drain off water and rinse after soaking.
Roast garlic and shallot in olive oil in a cast iron skillet (or heavy oven-proof pan) at 375 degrees for 20 – 30 minutes, or until shallot and garlic have somewhat caramelized and are become soft. Set aside to cool a bit. (Note: alternately, you can saute the shallot and garlic on the stovetop)
To a blender, add water, lime juice, tamari, roasted garlic and shallot and the drained and rinsed cashews. Blend until smooth. If you have a conventional blender and the motor start to ‘labor’ add a tad bit more liquid.
Taste and adjust seasonings, you may want more tamari, salt, lime…
Serve with bread, crackers, veggies.
- use lemon juice instead of lime
- add spices, such as cumin, cayenne…
- add any kind of herbage, chives, cilantro…