Tag Archives: Cashew Cream

Roasted Red Pepper Cashew Cream

Roasted Red Pepper Cashew Cream

Roasted Red Pepper Cashew Cream

I’m a little obsessed with cashew creams, delicious and versatile, sweet or savory, creamy and decadent tasting and oh yeah, did I say, delicious, well it’s worth saying again. 

It’s certainly not low fat, but compared to dairy cream, you’re getting healthy mono unsaturated fat + protein + a bit of fiber, iron & magnesium, not bad. 

Roasted Peppers and Cashew Cream

Roasted Peppers and Cashew Cream

Raw cashews soaked in water for a few hours and then drained and blended with fresh water and whatever flavorings suit your needs results in a silky smooth emulsion and perfect replacement for cream in so many different recipes. 

Cashews blended with roasted peppers, lemon zest and more

Cashews blended with roasted peppers, lemon zest and more

I’ve used it for sweets in this chocolate ganache and raspberry tart and as a savory dressing for this kale salad.  Here I’ve blended my cashews with roasted red peppers for a delicious savory sauce. 

Quinoa Fritters with Roasted Pepper Cashew Cream

Quinoa Fritters with Roasted Pepper Cashew Cream

I love this Roasted Pepper Cashew Cream sauce and find so many delicious ways to use it.  This sauce is perfect for topping a black bean burger, these quinoa fritters, dipping falafel into for a savory snack, or even dolloped on top of a fried egg with rice and greens (my favorite!). 

Eggs and Greens dolloped with Roasted Pepper Cashew Cream

Eggs and Greens dolloped with Roasted Pepper Cashew Cream

This Roasted Pepper Cashew Cream will keep well in the refrigerator for about a week, which is perfect since you’ll find new ways to use it all week long!


Roasted Pepper Cashew Cream

Author: Sweet Green Kitchen’s Jen Jones

Vegan, gluten free, dairy free


½ cup Raw Cashews – soak in water 2-3 hours

1-2 Roasted Peppers – jarred or fresh roasted – chopped

¼ cup Water, a little more if needed

Zest & Juice of ½ Lemon

1 small clove Garlic – peeled and roughly chopped

1 teaspoon Red Pepper flakes

Salt & Black Pepper to taste


Start by soaking the cashews for 2-3 hours in water, then drain and rinse.  Add your drained and rinsed cashews to a blender or food processor, then add in the rest of the ingredients.  Blend until you have a smooth and creamy consistency, adding a tablespoon or two more water if needed to get the consistency you like.  Taste and add more seasoning if needed. Enjoy!  

Roasted Red Pepper Cashew Cream

Roasted Red Pepper Cashew Cream

Kale Salad with Creamy Cashew Dressing and Crispy Tempeh Croutons

Yum, Kale Salad with Creamy Cashew Dressing and Crispy Tempeh Croutons

This is my current salad obsession and I’ve been making it weekly for the past couple of months. By now, everyone has heard of all the health benefits of kale and about what a superfood it is. It’s true it really is super and not just for the high amount of nutrition in each bite (super crazy amounts of vitamin k, tons of beta carotene & vitamin C, plus a good source of calcium and magnesium), it’s also highly versatile and my go to green for everything from salads, chips, sautés, soups and pesto. One of my favorite things about using kale in salads is how well it holds up to time, which makes it fantastic to make ahead, bring to a party or save leftovers. One of my least favorite things about so many kale salads you find out at shops and restaurants, is the “way too big to enjoy eating” leaves. So my biggest tip for making kale salads great at home, is to be sure to tear or cut your leaves into very small bite size pieces. Smaller bites of kale will be much more tender and a lot easier/more enjoyable to chew.kale salad with creamy cashew dressing

Now I don’t usually get kale salads when I’m out due to the aforementioned giant leaves issue, plus I cook so much at home I like to get dishes I don’t often make myself, but, I was having lunch with Colin’s sister Glynis at Sweet Grass Grill in Tarrytown and they had a kale salad that intrigued me. It had a creamy cashew truffle dressing and was served with crispy grilled salmon on top. I loved the idea of the creamy vegan dressing and I’m a sucker for tender salmon with a crisp exterior. The salmon did not disappoint and the dressing was fantastic, although I will say when I thought about it later I had no memory of the truffle in it. I went home and searched online for a recipe and found a big fat nothing. So instead, I decided to make up my own, starting with a base of cashew cream and adding to that some of my favorite salad dressing ingredients. I tend to like my salad dressings with a bit more acid and a hint of sweetness and since I don’t usually do creamy dressings this was a bit of a departure for me, but I have to say I love it and it has become a regular in our weekly meals. Cashews for Creamy Cashew DressingThe first many times I made this kale salad with creamy cashew dressing, I used orange juice for my sweet component, but the last time I sadly found myself with none on hand, so I substituted maple syrup, using about a third of the amount since it is sweeter and I can’t say which I like better as they’re both delicious.  chopped tempeh

Next on to the Tempeh croutons, I really wanted to make this entirely vegan (although if you’re not, adding a few shards of shaved Pecorino cheese over the top is fantastic) and also make it a complete meal in itself, so I needed a protein and wanted a bit of extra texture too. If you’ve never had tempeh before give it a try. It’s made from soy, but completely different from Tofu. It is fermented which makes it very easy to digest, plus an amazing probiotic. It’s also high in both protein and fiber, which is a rare combination. When marinated and roasted it develops great flavor and a nice crispy texture. I’ve tried a few different brands and really prefer Lightlife to all others.  Tempeh Croutons Marinading

This salad, complete with the tempeh is a perfect main course, but also makes a nice side salad with or without the tempeh, to a more substantial meal and any leftovers are great for lunch or an after school snack if you have a kale salad loving kid like I do. Chopped Rosemary for Creamy Cashew Dressing


Kale Salad with Creamy Cashew Dressing

and Crispy Tempeh Croutons

Author: Sweet Green Kitchen’s Jen Jones



¼ cup Raw Cashews – soaked in water to cover for at least 2 hours

2 Tablespoons Water

1 Tablespoon Olive Oil

1 Tablespoon Apple Cider Vinegar

3 Tablespoons Orange Juice Or 1 Tablespoon of Maple Syrup

½ Tablespoon Shoyu or Soy Sauce – I use low sodium

1 small clove Garlic

1 teaspoon chopped fresh Rosemary

Sriacha Sauce – a few drops or more to taste


Tempeh Croutons:

1 package Tempeh – diced into bite size pieces (I use Lightlife Soy or Flax)

1 small clove Garlic

1 Tablespoon Olive Oil

1 Tablespoon Balsamic Vinegar

1 Tablespoon Shoyu or Soy Sauce

Red Pepper Flakes – a sprinkling



1 large bunch Curly Kale – cut or torn into small bite size pieces / ribs removed

Cranberries or Currants – about 2 Tablespoons

2 Tablespoons Sunflower Seeds

Flaked Sea Salt and Rosemary



Dressing: After soaking cashews, drain and rinse. In a high speed blender (I use my Magic Bullet), add cashews, water, olive oil, vinegar, orange juice or maple syrup, soy sauce, garlic, rosemary and sriacha. Blend until completely smooth and creamy. This can be made hours ahead or even a day, refrigerate dressing if preparing in advance.

Tempeh Croutons: Combine the Tempeh and remaining crouton ingredients and allow to marinate, either a few minutes, a few hours or even overnight (refrigerate if marinating more than a few minutes). Pour into a baking pan and bake at 350 F for 15-25 minutes, turning once, until desired crispness. Remove from the oven and set aside until ready to serve.

Salad assembly: To a large bowl, pour a little of the dressing into the bottom of the bowl and then add in the kale in batches, pouring a little bit of dressing in layers. Top with the remaining dressing. Mix in the cranberries or currants and a bit of extra rosemary. Toss to completely coat all of the kale with the dressing. Then top with sunflower seeds and a little flaked sea salt to taste. Give it a final toss.

Top each serving of salad with some of the Tempeh croutons.

Optional add ins:

Shaved Pecorino Romano

Pickled shallots

Grilled Salmon

kale salad with creamy cashew dressing, tempeh croutons and shaved pecorino

Chocolate Ganache Raspberry Tart

Chocolate Ganache Raspberry Tart

Growing up, Colin and his sisters created what became their family’s favorite special occasion decadent treat, aptly named “chocolate death cake”.  The creation was a combination of a boxed chocolate cake mix with chocolate pudding mix and extra chocolate chips all mixed together and baked up with raspberry jam spread between the two finished cake layers, topped with (canned) chocolate frosting, not bad actually for kids growing up way back in the 80’s!  If you ask me, chocolate and raspberries are such a perfect combination, even with a highly processed cake mix it’s still pretty damn good, although it is hard for me to get past the canned frosting. So, a few years after we married, I started tinkering with the recipe, one to make it a bit more “homemade” and two to “gourmet it up”.  Over the years, I’ve made many different versions of “chocolate death cake” to celebrate Colin’s birthday, originally sticking a bit more to the traditional idea and then veering off into the flourless cake realm. For this year’s version, I created a decadently delicious chocolate ganache tart with a raspberry cream layer and believe it or not, it’s gluten free, dairy free and vegan!  But, please don’t let that scare you off, even the most diehard chocolate fan won’t notice the difference.

Last Thanksgiving, my sister-in-law Megan requested that I contribute something chocolaty and decadent for dessert, for which I made a slightly adapted version of vegan chocolate truffles from Giada’s latest cookbook “Giada’s Feel Good Food”.  Homemade cashew cream replaced the traditional heavy cream in the truffles and they were a huge hit! So, when I was planning Colin’s birthday treat, I decided to use the same recipe but transform it into a tart.  The cashew cream recipe creates more than is needed for the chocolate ganache, so I decided to mix up some of the extra cream with frozen raspberries and a little raspberry jam to sandwich between two layers of the ganache, the result was good enough to share and then some. Frozen Raspberries

For the crust, I toyed between a few different ideas; graham cracker, chocolate cookie crumb, etc but ultimately decided to make a wheat and butter free crust just to keep with the theme (adapted from Suburban Girl Gone Country’s almond oat crust).  I used ground oats which I’m happy to eat in most anything and ground almonds which I think go particularly well with raspberries.  I added a little maple syrup for sweetness and moisture, plus coconut oil.  The crust looks beautiful and elegant and has a nice slightly crumbly texture.  There is a subtle flavor of coconut, as Skyler (hater of all things coconut) immediately pointed out.  So if you’re also not a fan, I think any flavorless oil would be okay to sub, or butter if you don’t need to keep it dairy free. 

The end result of this beautiful tart is not only perfect for the chocolate lover in your life (especially if that person is you!), good enough to serve to company or for any special occasion, but you can also feel good knowing you’re eating a treat that won’t send you into cardiac arrest. It might even be a little bit good for you too, the cashew cream provides healthy fats, protein and fiber, dark chocolate is high in antioxidants, oats and almonds are heart healthy and even the coconut oil is good for you! So go on and indulge and feel free to keep the healthy secrets to yourself, no one needs to know the decadent dessert you’re serving is actually good for them.

Colin’s Birthday Chocolate Ganache Raspberry Tart

Author: Sweet Green Kitchen’s Jen Jones

Chocolate Ganache Raspberry Tart back view


Tart Crust adapted from the blog the suburban girl gone country

1 cup Almond Meal

1 cup Oat Flour

¼ teaspoon Sea Salt

3 Tablespoons Coconut Oil

2 Tablespoons Maple Syrup

1 Tablespoon Water

½ teaspoon pure Vanilla Extract

Chocolate Ganache Fillingadapted from Giada’s Feel Good Food – vegan chocolate truffles

2/3 cup Cashew Cream – recipe follows

2 cups semi sweet or bittersweet chocolate – chips or chopped from bars (full disclosure, I use my favorite 60% cocoa chips from Ghiradelli, which are not dairy free, but if needed use your favorite dairy free chocolate)

1 teaspoon pure Vanilla Extract

1 Tablespoon Maple Syrup

Raspberry Cream Filling

1 cup fresh or frozen Raspberries

2 Tablespoons Raspberry Jam (seedless if you prefer)

1/3 cup Cashew Cream


For the crust:

Preheat oven to 350 F.

In a medium bowl combine, Almond Meal, ½ cup of the Oat Flour and salt.  Next add in Coconut Oil, Maple Syrup and Vanilla.  Mix completely with a fork, then add in the remaining half cup of Oat Flour and the water.  Continue to mix with a fork until the mixture resembles wet sand. IMG_5943

Lightly coat a tart shell (I use a 10 inch one with a removable bottom) with a little extra coconut oil and then pour in the crust mixture.  With clean hands (you could also use a piece of wax paper or parchment), press the crust into the shell, pushing up the sides until it is even all around the sides and bottom.

Bake in preheated oven for 15 minutes.  Note: if you wish to use the crust for a tart with a baked filling, only bake the tart for 8-10 minutes before filling and baking again.  Either way, allow the tart shell to completely cool before filling.

For the Cashew Cream:

Cashew CreamSoak 1 cup Raw Unsalted Cashews in 1 cup water for at least two hours or overnight.  In a high powered blender, blend soaked Cashews and Water about 1 minute until creamy.

For the Chocolate Ganache:

In a bowl over a small pot with slightly simmering water, add Chocolate and 2/3 cup of the Cashew Cream, stir occasionally until the chocolate is completely melted and combined with the cashew cream.  Once the chocolate is melted and thoroughly mixed with the cream, remove from the heat and add in Vanilla and Maple Syrup.  Allow to cool.

For the Raspberry Cream:

In a medium saucepan over low to medium heat, add in Raspberries, Jam and 1/3 cup Cashew Cream.  Stir and gently press the raspberries to break them up until everything is melted together.  If you don’t like the texture of the raspberry seeds (which I don’t mind at all), strain cooled raspberry cream through a small strainer, otherwise use the cream as is.

Finally to assemble the tart: (really the recipe comes together pretty quickly)Chocolate Ganache first layer

Raspberry Cream middle layer

Chocolate Ganache Top Layer

Pour about half of the cooled chocolate ganache into the cooled tart crust.  Carefully spread the ganache to completely cover the crust.  Chill for about 15 minutes in the fridge.

After 15 minutes, spread all of the raspberry cream over the ganache.  Place in the fridge to chill again.

After another 15 minutes, spread the remaining chocolate ganache over the chilled tart.  I leave about ½ inch of the raspberry cream around the edges exposed without covering in ganache.

Chill again in the refrigerator, this time for at least an hour to allow the ganache to fully firm up.Chocolate Ganache Raspberry Tart with whipped cream

Serve the tart with fresh raspberries and cream.  If you don’t need to keep your dessert vegan or dairy free, lightly sweetened fresh whipped cream is a perfect accompaniment.  Otherwise, whip up the remaining cashew cream (you should still have about 1/3 to ½ cup left) with a bit of maple syrup and serve that alongside the finished tart OR double the raspberry cashew cream recipe and use the leftover as a topping.  Raspberry sorbet would also be really good. Chocolate Ganache Raspberry Tart with fresh raspberries

Recipe Notes:

If you don’t have almond or oat flour, each can easily be made using whole or slivered almonds or whole oats ground in a high powered blender or food processor.  I also like using organic baby oatmeal cereal in place of oat flour.

Click here for printable version
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