Sunday, February 22, 2009


So the more vegan recipes I read, the more cashews seem to be a prominent theme. I'm guessing this is because they blend well and are kind of creamy? Can anyone speak as to why this is and what the outcome has been if you've tried it? Does it still taste cashew-y? Is it hard to get it blended finely enough?

Cashews. Enjoy!


jovaliquilts said...

I think they are used a lot because of both their mild flavor and their oil content. Generally when they are blended, they use 'raw' cashews, so it's not that strong, roasted flavor. (Not technically raw, as they've been heated to remove toxins, but definitely haven't been roasted.) They provide body, good 'mouth feel' (isn't that a disgusting term?), and a subtle flavor that blends well with other ingredients. Using them also sneaks in more protein, which is important on a vegan diet.

jasmine said...

My mom makes a noodle casserole that features blended cashews and we always LOVED it even as kids. The cashews were kind of her secret ingredient. People (at least kids) definitely didn't notice that they were in there. It just lent a creamy texture.

Valerie said...

I made a "cream" sauce with them recently, and it didn't taste cashew-y at all!