Cashonnaise

Cashonnaise Recipe - A Delicious Vegetarian Dish with Cashews, Nutritional Yeast, and Spices

Preparation time: 10 minutes | Cooking time: 4 minutes | Servings: 8 |

Vegetarian diet

Introduction

Cashonnaise is a delicious and creamy vegan alternative to traditional mayonnaise. Made with raw cashews and a blend of savory seasonings, this homemade condiment is perfect for spreading on sandwiches, dipping veggies, or using as a salad dressing.

History

Cashonnaise was created as a dairy-free and egg-free alternative to traditional mayonnaise. It is a popular choice for those following a vegan or plant-based diet, as well as individuals with food allergies or sensitivities.

Ingredients

1.5 tsp of unflavored gelatin
0.25 cup of cool water
1 cup of raw cashews, well rinsed
1 tbsp of nutritional yeast flakes
2 tsp of honey
1.5 tsp of onion powder
1.5 tsp of salt
0.5 tsp of dried sweet basil
0.5 tsp of ground coriander
0.5 tsp of garlic powder
1 cup of boiling water
0.25 cup of fresh lemon juice

How to prepare

Place gelatin in a blender with cool water and let it soak while preparing other ingredients.
To the blender, add the rest of the ingredients except boiling water and lemon juice.
Place the lid on the blender with the insert removed, then turn on the blender and immediately begin to pour boiling water in a steady stream through the opening in the lid.
After all the water has been added, continue to blend for 4 minutes.
Briefly blend in the lemon juice.
Pour the mixture into a jar with a tight-fitting lid.
Refrigerate for several hours until set.

Variations

Add a pinch of cayenne pepper for a spicy kick.
Mix in fresh herbs like parsley or dill for added flavor.
Use maple syrup instead of honey for a vegan option.

Cooking Tips & Tricks

Make sure to rinse the raw cashews well before using them in this recipe to remove any excess dirt or debris.

- Soaking the gelatin in cool water before blending helps to ensure a smooth and creamy texture.

- Be sure to blend the mixture for the full 4 minutes to achieve the desired consistency.

- Refrigerate the Cashonnaise for several hours before serving to allow it to set and thicken.

Serving Suggestions

Cashonnaise can be used as a spread on sandwiches, a dip for veggies, or a dressing for salads.

Cooking Techniques

Blending the ingredients together creates a smooth and creamy texture for the Cashonnaise.

Ingredient Substitutions

If you don't have raw cashews, you can use soaked almonds or sunflower seeds as a substitute.

Make Ahead Tips

Cashonnaise can be made ahead of time and stored in the refrigerator for up to a week.

Presentation Ideas

Serve Cashonnaise in a small bowl garnished with fresh herbs or a drizzle of olive oil.

Pairing Recommendations

Cashonnaise pairs well with sandwiches, wraps, salads, and roasted vegetables.

Storage and Reheating Instructions

Store Cashonnaise in an airtight container in the refrigerator. It can be reheated gently in the microwave or on the stovetop if needed.

Nutrition Information

Calories per serving

Each serving of Cashonnaise contains approximately 120 calories.

Carbohydrates

Each serving of Cashonnaise contains approximately 4 grams of carbohydrates.

Fats

Each serving of Cashonnaise contains approximately 10 grams of fats.

Proteins

Each serving of Cashonnaise contains approximately 3 grams of proteins.

Vitamins and minerals

Cashonnaise is a good source of vitamin B6, magnesium, and phosphorus.

Alergens

Cashonnaise contains cashews and may not be suitable for individuals with nut allergies.

Summary

Cashonnaise is a creamy and flavorful vegan alternative to traditional mayonnaise. It is low in carbohydrates and a good source of healthy fats, proteins, and essential vitamins and minerals.

Summary

Cashonnaise is a delicious and versatile vegan condiment that is easy to make at home. With a creamy texture and savory flavor, it is the perfect addition to any meal.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a warm summer day, and I had been invited to a potluck dinner hosted by a dear friend. As I perused the buffet table, my eyes landed on a dish that caught my attention - a creamy, golden sauce that looked like a cross between mayonnaise and cashew butter. I had never seen anything like it before, and I knew I had to find out more.

I approached the woman who had brought the dish and asked her about the recipe. She smiled warmly and told me that it was called Cashonnaise - a blend of cashews, lemon juice, garlic, and a few other secret ingredients. She had learned to make it from her grandmother, who had passed down the recipe through generations.

As soon as I got home that night, I knew I had to try making Cashonnaise myself. I gathered all the ingredients and carefully followed the instructions that my friend had given me. The result was a rich, velvety sauce that was bursting with flavor. I couldn't believe how delicious it was - it was like nothing I had ever tasted before.

From that day on, Cashonnaise became a staple in my kitchen. I would make it for family gatherings, dinner parties, and even just for myself on a lazy Sunday afternoon. It quickly became one of my most requested recipes, and I was always happy to share it with anyone who asked.

Over the years, I have added my own twist to the original recipe. I experimented with different herbs and spices, trying to find the perfect balance of flavors. Sometimes I would add a pinch of cayenne pepper for a spicy kick, or a handful of fresh dill for a refreshing twist. Each variation was a delicious adventure, and I loved the creative process of experimenting with new ingredients.

One day, my granddaughter came into the kitchen while I was making a batch of Cashonnaise. She watched with wide eyes as I blended the cashews into a creamy paste and added the other ingredients one by one. When I was finished, I handed her a spoonful to taste. Her face lit up with delight as she savored the rich, nutty flavor.

"Grandma, this is amazing!" she exclaimed. "How did you learn to make Cashonnaise?"

I smiled and told her about the potluck dinner all those years ago, and how I had been inspired to create my own version of the recipe. I could see the same sense of excitement in her eyes that I had felt when I first discovered Cashonnaise.

As my granddaughter grew older, she started helping me in the kitchen more and more. She would chop vegetables, stir pots, and taste-test new recipes with me. I loved passing on my knowledge and expertise to her, just as my friend had done for me all those years ago.

Now, whenever we make Cashonnaise together, it feels like a special bonding experience. We laugh, chat, and create delicious memories that will last a lifetime. I know that one day, she will pass down the recipe to her own children, and the tradition will continue for generations to come.

As I sit here reflecting on all the memories I have created in my kitchen, I am grateful for the simple joy of cooking and sharing delicious food with loved ones. Cashonnaise may just be a recipe, but to me, it represents so much more - a legacy of love, tradition, and the joy of creating something beautiful out of humble ingredients.

And so, I will continue to make Cashonnaise for as long as I am able, cherishing every moment spent in the kitchen with my loved ones. After all, a good recipe is not just about the ingredients - it's about the memories and the stories that it holds.