![]() ![]() ![]() To get a wide variety of nutrients, you should consume all kinds of nuts-and here are all the healthy reasons why cashews should be one of them.Ġ5 of 06 Cashews are part of a gut-healthy diet. You can even make your own roasted cashews at home to control the added ingredients.Īs plant-based superfoods, nuts and seeds fall under the protein food group, making them an important part of a balanced diet. Choosing raw cashews also allows you to soak, toast, or season them exactly as you’d like. Salted and roasted cashews are a tasty snack, but they can be high in sodium, sugar, and/or added fats-something to be mindful of and watch out for on packaging labels. When shopping for cashews at the grocery store, opt for raw cashews whenever possible. Other ways to enjoy these kidney-shaped nuts include blending them into smoothies, sprinkling them over oatmeal or yogurt, churning them into cashew butter, or incorporating them into recipes like cashew chicken. If you ever explore vegan recipes for things like nacho cheese, sour cream, or mac n’ cheese, you’ll see how you can get away with swapping dairy-based ingredients for nutrient-rich cashews (people with milk allergies or lactose intolerance can rejoice!). In savory meals, cashews can be used to add texture and nutrients to salads and stir frys or as the base to sauces. Or you can always pair cashews with fresh or dried fruit, raw veggies, and cheese for a midday grazing board for one. Remove from oven and top with chives and red pepper flakes.All Nuts Are Good for You, But These 8 Are the HealthiestĮating more cashews is simple-they’re a perfectly tasty snack by themselves.Bake until the top is golden and crispy - about 12-20 minutes depending on the size of your dish.(Optional: make it extra cheesy by adding a layer of sharp cheddar underneath the panko and Parmesan). Top with a sprinkling of panko, Parmesan cheese (if using) and a drizzle of olive oil. Place the remainder of the cauliflower florets on top. Pour your pasta into a large baking dish.Add reserved pasta water, as needed, to create a creamy sauce. Return the cooked pasta to the pot and stir in the sauce. When your pasta is al dente, set aside a cup or so of pasta water, then fully drain your pasta and the water out of the large pot.For a richer sauce, add more cashew cream or cheese. Add starchy pasta water, as needed, to thin the sauce. Add about ¾ cups of cashew cream (or cheddar cheese) and the sherry vinegar, and blend again. To your blender, add the Dijon mustard, shallot, garlic, smoked paprika, salt, and pepper, and puree along with the 4 cups cauliflower florets. When the cauliflower is out, bring your water back up to a boil and add the pasta. Use a slotted spoon to drain and scoop the cauliflower into a blender. Add the 4 cups of cauliflower florets and cook until tender but not mushy, about 8 minutes. Bring a large pot of salted water to a boil.Scoop the cream out of the blender and set aside. Place all ingredients in a blender, and blend until smooth. If you're making the vegan option, start by making your cashew cream.Try my creamy broccoli pasta, vegan mac and cheese, sun dried tomato pasta, or orecchiette next! If you love this cauliflower mac and cheese… If you prefer to make a cheese sauce with cheddar cheese as well as cauliflower, omit the cashew cream in the recipe below, and replace it with 3/4 cup shredded cheddar. (And, of course, you can use regular white cauliflower if that’s what you have). Whichever way you go, this is a lighter, healthier mac thanks to the cauliflower in the sauce. I slightly un-veganized it by adding a little bit of Parmesan cheese on top, and if you want to go further in that direction, a layer of cheddar would be great too. Pictured above is the vegan cashew cream version, and its recipe is listed below. Even Jack admitted that they turned out pretty darn similar (although don’t tell him I said that). To add richness to the cauliflower sauce, you can use either cashew cream or cheddar cheese. Serve it as a side dish with a winter salad or your favorite protein, or enjoy it as a meal on its own! The final version still comes out luscious, tangy, and creamy, but it’s much lighter than your average mac n cheese. Instead, I make the creamy sauce with blended, steamed cauliflower pieces, Dijon mustard, smoked paprika, garlic, shallot, and sherry vinegar. Unlike many mac and cheese recipes, it doesn’t call for heavy cream, cream cheese, or even whole milk. If you’re someone who craves creamy pasta in the winter, you have to try this cauliflower mac and cheese. Its color reminded me so much of sharp cheddar cheese that I couldn’t resist using it in a cauliflower mac and cheese recipe. Doesn’t this cauliflower mac and cheese look amazing? I made it with a bright orange cauliflower from Farmhouse Delivery in Austin. ![]()
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