Vegan Cashew Cream with Roasted Vegetables
Rich and silky smooth cashew cream is as versatile as it is delicious. Pair it with perfectly roasted vegetables and brown rice for a wholesome and completely vegan meal.
Servings: 4
Ingredients
For Roasted Vegetables
- 1 pound Brussels Sprouts
- 2 bulbs Fennel
- 2 tablespoons Extra–Virgin Olive Oil
- ½ teaspoon Salt
- Black Pepper
For Cashew Cream
- 3 cloves Garlic
- 3 tablespoons Extra–Virgin Olive Oil
- 1 cup Cashews, roasted, unsalted
- 3 cups Vegetable Broth
- 1 cup Cashew Milk (or Almond Milk)
- ½ teaspoon Salt
- ¼ teaspoon Nutmeg
- ⅛ teaspoon Coarse Grind Black Pepper
- pinch Cayenne Pepper
- 2 tablespoons Honey
- 1 tablespoon Cornstarch
- 1 teaspoon Lemon Juice
Instructions
For Roasted Vegetables
- Set oven racks to upper–middle and lower–middle positions; preheat oven to 375 °F. Rinse brussels sprouts and fennel under cold water; pat dry. Cut off discolored or woody ends from brussels sprouts stems, making sure to leave enough stem to hold leaves together. Cut brussels sprouts in half through stems and add to a large bowl. Add 1 tablespoon olive oil, ¼ teaspoon salt and pinch black pepper to brussels sprouts; toss to mix thoroughly. Transfer brussels sprouts to a parchment–paper–lined baking sheet; reserve bowl.
- Trim fennel bulbs of fibrous stalks, discolored stem and core; reserving fronds if available. Cut fennel into 1–inch wedges; add to empty bowl. Add 1 tablespoon olive oil, ¼ teaspoon salt and pinch black pepper to fennel; toss to mix thoroughly. Transfer fennel to a second parchment–paper–lined baking sheet. Add fennel to lower–middle rack, and brussels sprouts to upper–middle rack in oven; roast 40 minutes.
For Cashew Cream
- Peel and smash garlic cloves. Add olive oil and garlic to medium heavy–bottomed saucepan or dutch oven. Set pan over medium heat; cook until garlic cloves are golden brown around edges, 3-5 minutes. Add cashews to pan; cook until fragrant and beginning to brown, 1 minute. Add vegetable broth, cashew milk, salt, nutmeg, black pepper, cayenne, and honey to pan. Bring to a boil over medium–high heat, stirring occasionally. Reduce heat to low; simmer for 15 minutes. Remove pan from heat; stir in cornstarch.
- Transfer contents of saucepan to a blender. Remove vent cover from blender lid; set lid in place on blender bowl; cover vent with clean kitchen towel. Holding lid and towel in place, blend sauce until smooth, about 5 minutes, scraping down sides of blender as needed. Return sauce to saucepan; bring to a simmer over medium heat. Remove sauce from heat; stir in lemon juice; season with salt and pepper to taste. Serve with roasted brussels sprouts and fennel over brown rice, or other whole grain of choice. Garnish with fennel fronds, if using.
Notes
- You can use raw cashews by adding them to the saucepan with the garlic at the beginning of step 1.
- If you choose an immersion blender, make sure to either transfer the sauce to a stainless steel bowl before blending, or use a saucepan that does not have a non–stick or enamel coating. If using an immersion blender the sauce may be a little gritty.
- The sauce is versatile and pairs well with a wide variety of flavor profiles. Feel free to make the cashew cream on its own and serve it along with any dish you like.