Superfood Recipe with Cashews

Raw cashews are a powerhouse of vitamins, minerals and nutrients making them one of the healthiest food choices for women our age!

They’re good for the heart, eyes, skin and the immune system. They also aid blood clotting, improve blood sugar and iron deficiency. They may also have anticancer effect as they fight free radicals. Other health benefits are they boost bone and oral health and prevent gallstones.

Cashews are also good for anti-aging. They make great antioxidant defenses and help in production of a skin and hair pigment called melanin. They can reduce effects of PMS (premenstrual syndrome) such as mood swings, anxiety, irritability, depression, headaches, bloating, fluid retention, breast tenderness, sugar cravings, and poor sleep.

Eating cashews or drinking cashew milk can provide you with all these health benefits, plus cashews taste amazing!

I make my own nut milks at home and not only do I save money, I can be assured that I know exactly what I’m putting into my body. Did you know that some nut milks you buy at the market may only contain up to 4 nuts per litre? Thats crazy!

To make cashew milk, soak 1 cup (130 grams) of cashews in very hot water for 15 minutes or in room temperature water for 1–2 hours or longer.

Drain and rinse the cashews, then add them to a blender with 3–4 cups (720–960 ml) of water. Blend on high for 30 seconds to 1 minute or until smooth and frothy.

You can add dates, honey, or maple syrup to sweeten, if desired. Other popular additions include sea salt, cocoa powder, or vanilla extract.

Unlike most other plant-based milks, you don’t have to strain cashew milk through a thin towel or cheesecloth.

You can keep your cashew milk in a glass jar or container in the fridge for up to three to four days. If it separates, simply shake before use.

I’m also going to share with you an amazing cashew cheese dip/spread. Dip some carrots or celery in a super healthy spread. It’s a great appetizer when having friends at home.

I’m also going to share with you an amazing cashew cheese dip/spread. Dip some carrots or celery in a super healthy spread. It’s a great appetizer when having friends at home.

 

Ingredients:

• 1 generous cup raw cashews, soaked for at least 2 hours (up to 10, or overnight, is fine), drained, and rinsed
• 2 tablespoons nutritional yeast
• 2 tablespoons freshly squeezed lemon juice
• ¼ teaspoon garlic powder (for stronger garlicky flavor, use ¾ teaspoon garlic powder or 1 crushed garlic clove instead)
• ½ teaspoon salt (more as needed)
• ¼ teaspoon freshly ground black pepper
• ¼ cup water (more as needed)

Instructions:

1. Place the cashews, nutritional yeast, lemon juice, garlic powder, salt, and pepper in a food processor. Pulse repeatedly to break the cashews down, until they form a coarse, wet meal. Scrape the sides of the food processor down with a spatula.
2. Turn the motor of the processor on. With the motor running, drizzle in the water and let the cashews process for about 10 seconds. Stop and scrape the machine down again. Continue processing for a full 1-2 minutes, or until the cashew cheese is smooth and thick, adding a tablespoon of extra water if needed. The consistency should be a little bit like hummus (see photos of finished cashew cheese as a cue).
3. Taste the cashew cheese and add lemon, salt, and pepper to taste. If you like, pulse in fresh herbs or other flavorings.
4. Serve. Cashew cheese will keep for up to 6 days in an airtight container in the fridge. Enjoy

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