This cashew cream is intended for spreading on sandwiches, schmearing on toast with roasted tomatoes, and for topping tacos. It's slightly sweet with a spicy finish and also gluten free & vegan.
Author:Beard and Bonnet
Ingredients
Scale
1.5 cups raw unsalted cashews, preferably soaked for 2-4 hours (30 minutes, in a pinch.)
¾ cup filtered water
2-3 roasted hatch chile peppers, depending on how hot you like it
1 small garlic clove minced
¼ cup minced red onion
¾ tablespoons fresh lime juice
salt, to taste (about 1 tsp.)
Instructions
I purchased hatch chiles that were roasted on site at our local market , but roasting them yourself is really easy. Simply place the whole chiles under the broiler until blistered on all sides. (time will vary depending on the heat of your broiler). When they are completley blistered, remove and place in a bowl, cover with plastic wrap or a towel. Set aside for 15 minutes or so, until it’s cool enough to handle. Using your fingers, slide off the skin and remove the stem and seeds. Blend the roasted hatch chile and the remaining ingredients in a high powered blender or food processor; stopping to scrape down the sides if necessary. Blend until your cashew cream is smooth and silky with no chunks. Taste and adjust seasonings to your liking.
Notes
This will make enough cashew cream to almost fill a 16 oz. mason jar.
