Foodie Monday: Cashew Cream and Vegan Potato, Leek and Cauliflower Gratin

Cashew Cream . . . If you don’t do dairy, you may find it frustrating when a recipe calls for heavy cream or even sour cream. I stumbled upon cashew cream in Tal Ronnen’s book, The Conscious Cook. Since it was my first vegan cookbook, The book really opened my eyes towards vegan cooking. In his book he recommends soaking the cashews overnight. I don’t think that far ahead. You don’t need to soak the cashews overnight. My cashew cream tastes just fine . . . at least in my opinion! 😉

You’ll be surprised by all the uses for cashew cream. It can be used instead of heavy cream, whipped cream, sour cream (add a little lemon juice or apple cider vinegar if you want) and even in cream sauces like alfredo. With a couple modifications to the basic recipe, cashew cream may become your new favorite all purpose sauce!

Unfortunately, if you have a tree nut allergy, cashew cream won’t work. You can however try things like silken tofu instead. The flavor may not be the same but if you are allergic to tree nuts, you don’t know what you are missing anyway! 😛

CASHEW CREAM
(makes 2 cups)
Prep Time: 5 min

INGREDIENTS:

8 oz cashews
1 tsp vanilla extract
1 tsp agave
1 c water

INSTRUCTIONS:

1. Blend in food processor (preferred) or blender for 2-3 min until smooth

*This should keep for a couple days in your refrigerator.

____________________________________________________

My new farm share box had arrived and I hadn’t even finished the box from the previous week. I used the yellow potatoes, leeks and cauliflower to make a gratin. I must say, it turned out beautifully!

POTATO, LEEK AND CAULIFLOWER GRATIN
Prep Time: 20 min
Bake Time: 15 to 20 min
INGREDIENTS:

2 tbsp olive oil
1 leek thinly sliced
2 cloves of garlic or 1 1/2 tbsp granulated garlic
2 c cashew cream
1 c water
1 large head of cauliflower cut into 2 inch pieces
2 c (about 4-5) of your favorite potatoes (yellow or Yukon work best), thinly sliced
1/2 c water
Black pepper
2 c your favorite vegan cheese, grated if possible (1/2 cheddar, 1/2 Gouda or mozzarella is pretty good but just plain cheddar will do!)

*optional: 1 cup of seitan or tempeh, chopped into 1/2 inch pieces

INSTRUCTIONS:

1. Pre heat oven to 350 F degrees
2. Heat 2 tbsp of olive oil over medium-high heat.
3. Sauté sliced leeks and minced garlic (if using) over medium high heat for 5 minutes or until leeks are softened.
*If using seitan or tempeh, reduce heat to medium and add seitan or tempeh after leeks have been sautéed and cook for 5 more minutes
4. Reduce heat to low.
5. Add cashew cream, granulated garlic (if using) and water. Stir occasionally for 4 to 5 min until cashew cream thickens a little bit.
6. Put sliced potatoes, cauliflower and 1/2 c water into a large bowl and heat in the microwave for 2 to 3 min to soften the veggies. Otherwise, your gratin will be baking forever and honestly, who has the patience for that?!
7. Add black pepper to cashew cream sauce
8. Remove sauce from heat so sauce doesn’t thicken too much
9. Spread a little olive oil (or use an olive oil sprayer!) onto the bottom and sides or an 8 x8 inch baking pan.
10. Place some of the potato and cauliflower mixture (about 1/3 of it) on the bottom of the pan.
11. Spoon some of the cashew sauce over the potatoes and leeks
12. Sprinkle or spread the half of the cheese on top of the sauce
13. Layer the potato cauliflower mixture, cashew sauce and cheese once again.
14. Bake for 15 to 20 minutes or until cheese is bubbling and top is slightly golden brown
15. Eat!