Southwest Cashew Cream

It's 2014, and I don't know about you, but I'm ready for some fresh, healthy, whole foods. 

So, my first post of the year is something I've been thinking about for a long time, but never made until now: cashew cream sauce! Cashew cream is a perfect dairy substitute if you're vegan or trying to cut back on dairy, but it's amazing even if you have no dairy aversions. It's smooth, rich, and creamy in way that sour cream or heavy cream isn't, and damn, it's good. Be warned: cashews aren't low fat, but healthy eating for me is about good-for-you natural fats. Get on it!

This sauce is pretty simple and mega flavorful, and goes great on everything from taco salads to brown rice to roasted veggies, or even as a dip for chips or carrots and celery. Also, it's 2014, and we're going to start this new year out by trying new things and having fun in the kitchen. So cashew cream it is! 

Plan ahead, the cashews need to soak over night. And, if you don't have a high-powered blender like a Vitamix (which, side-note, I bought with a year's worth of stored up credit card points and I'm obsessed with), then just blend a bit longer, or potentially even try to strain through a fine mesh sieve (it might be a tad grainy with a lower-powered blender). 

Southwest Cashew Cream Sauce

1 cups cashews

Water

1 tablespoon nutritional yeast flakes

1.5 teaspoons ground cumin

1/2 teaspoon chili powder 

Pinch cayenne

1 garlic clove
juice from half a lime

Heavy pinch sea salt

Cover cashews in water and soak overnight. Drain and rinse.

Add cashews to blender, and add just enough fresh water to come to the top of the nuts, but not cover them. Blend until nuts break down, and then blend another minute or two until smooth and creamy. If too thick, add a tad more water. Add remaining ingredients, and blend another minute. Taste, and add more salt as needed.

Store in an airtight container in the fridge for up to 3 days. 

Roasted Cauliflower & Chickpeas with Nuts, Spices, and Raisins

I know that pumpkin and pear month is in full swing, but you know what else just screams fall? Other than, you know� ghosts, black cats, witches, and goblins. Cauliflower, nuts, and lotsa warm spices! 

I made this cauliflower couscous a little while ago, and was crazy about the flavors. So good. Like, I just wanted to eat it every day. But, the problem is that my food processor is really small and sucky, so processing a whole head of cauliflower into tiny little couscous-like balls takes forever, is a major pain, and makes a big giant mess. So, I combined that recipe with Gwyneth's roasted cauliflower and chickpeas. OMG GUYS! 

This dish is so freaking good, I'm seriously obsessed. I mean... it might be the best cauliflower I've ever had. EVER. I made it last week and ate it all, the entire thing, by myself. That's an entire head of cauliflower in one meal, in case you were wondering. I just can't stop. And it takes like five minutes to prep (plus 40 or so to cook), so it's super duper easy. Please say you'll make it! 

Roasted Cauliflower & Chickpeas with Nuts, Spices, and Raisins

Adapted from this recipe and this recipe

1 can of chickpeas, rinsed, drained and lightly dried (with a towel or paper towel)

1 head of cauliflower, cut up into florets

1-2 tablespoons olive oil

1 tablespoon za'atar 

1/2 teaspoon red pepper flakes

Salt & pepper

3/4 cup cashews

1/2 cup golden raisins

juice of 1 lemon

1/2 cup fresh parsley, chopped 

Preheat oven to 425 degrees. Spread chickpeas and cauliflower on a baking sheet, and drizzle with olive oil, za'atar, pepper flakes, salt, and pepper. I use a pretty generous amount of salt, but you can taste the raw cauliflower or chickpeas to get it how you want it. Toss everything together or give it a good shake to mix. 

Roast for about 30 minutes, then add the cashews to the tray, and roast another 5-10 minutes, until cauliflower is golden. Remove from oven, and add to a big bowl. Toss with raisins, lemon juice, and parsley. I like a lot of parsley, but that's up to you. 

Enjoy!