Did you know how amazing cashews are? I apparently did not. As much as I have loved cashews and their nutty, buttery flavor, I have not used them beyond trail mix, nut butter, and a brief attempt at cheese.
Cashews are a nutrient dense food, high in monounsaturated fat, many B vitamins, and minerals including copper, selenium, and zinc. They also have a balanced amount of carbohydrates and protein. And while high in calories (about 190 in 1/4 c), their nutrient density means only a few are needed for satiety.
The other night I made two random recipes that happened to use cashews in completely different applications. And both came out delicious!
The cream sauce in the pasta said to soak the cashews, which I did, because in my experience it helps the cashews blend into a smoother sauce without having to strain any nut pieces out or being gritty. The frosting required the cashews to be blended without soaking, which made me not to sure about the final result. But it was smooth, thick, and deliciously nutty. I am already brainstorming all the ways to make other creamy variations of these two applications…