This is a great addition to almost any meal when you’re craving a little something creamy and rich but you don’t want the inflammatory issues that come from eating dairy. It’s also a perfect dip. This recipe was inspired by Chef Alex Stupak at Empellón Taqueria in New York. I’ve modified it a little. The original calls for smoking the cashews, but in the interest of time, and because I’m an inherently lazy cook, I roast them on the stovetop in a cast iron skillet. Feel free to smoke them! It’s a pretty forgiving recipe, meaning you can add other spices or herbs and play with it. The result is delicious and good for you. A fantastic way to sidestep dairy and still get that nice creamy rich taste we all love.
Cashews are really good for you. They have proanthocyanidins, a class of flavanols that actually starve tumors and stop cancer cells from dividing. Their high copper content also endows the seed with the power to eliminate free radicals. They are also good sources of phytochemicals and antioxidants that protect us from heart disease and cancer. They are rich in magnesium and have a lower fat content than most other nuts and most of it is in the form of oleic acid, the same heart-healthy monounsaturated fat found in olive oil. The magnesium in cashews helps lower blood pressure and helps prevent heart attacks. For a dinner party, I double the recipe because it’s so addicting and good to have around as a dip or sauce on top of grilled fish, meat, vegetables, or my favorite, on top of the Ageless Burrito Bowl.
[yumprint-recipe id=’38’]
