cashew cream

MAPLE-VANILLA CASHEW CREAM by Lindsey | Dolly and Oatmeal


we’re talking sauce this sunday, but one that’s creamy and sweet! weekday mornings have the tendency to be monotonous, and this cashew cream aims to jazz up those sometimes boring breakfasts into something that you look forward to. i can easily fall into the smoothie-every-morning routine, but i find that when i have this cream sitting in my fridge i’m more likely to prepare a breakfast that takes me out of the routine and starts my day in a fun, refreshing way. all we do here is soak the cashews for up to 5 hours (or overnight). then it’s a quick whiz in your blender with maple syrup, a couple teaspoons vanilla extract, fresh lemon juice, a splash of vinegar (i know, sounds weird, but a little bit goes a long way in giving this cream a little punch), a pinch of salt, and some water to get everything nice and smooth.

when i make this sweet cashew cream, i find that my weekend prep is a bit breakfast-heavy. sometimes i’ll prep a big batch of steel cut oats to heat up for breakfast, or i’ll either buy or make a big batch of waffles or pancakes to defrost throughout the week. i also find that i tend to purchase more berries and stone fruit both to top said oats and waffles, but also for dipping into this cream! i have a recipe on this site (which has always been a popular recipe here) for my favorite steel cut oats with sauteed peaches, and the addition of the maple-vanilla cashew cream takes that creamy note to the next level! a little bit of prep to make breakfasts more desirable goes a long way (in my opinion). i’ve always found that it’s the little things like making a cream/sauce like this that start your days off a little brighter. i hope that you find this as well!

happy sunday, friends! xo!



maple-vanilla cashew cream | v

| makes roughly 1 1/2 cups |

print the recipe

method

  1. place drained cashews, water, 2 tablespoons maple syrup, lemon juice, vanilla, vinegar, and salt in the container of an upright high-speed blender. blend o n high, stopping to scrape down the sides of the blender, until the cream is completely smooth. taste and add more maple syrup if you want it sweeter, then blend again.

  2. use right away, or transfer the cream to lidded jar and store in your fridge for up to 1 week. the cream will thicken as it’s refrigerated, whisk in a bit of water, a little at a time, until pourable.

ingredients

  • 1 1/2 cups raw cashews, soaked overnight (or at least for 5 hours), drained and rinsed

  • 3/4 cup filtered water, plus more if needed

  • 2-3 tablespoons good maple syrup (preferably grade b)

  • 3 teaspoons fresh lemon juice

  • 1 1/2 teaspoons pure vanilla extract

  • 1/4 teaspoon apple cider vinegar

  • pinch of fine salt



CASHEW CREAM OF ASPARAGUS & SPRING ONION SOUP by Lindsey | Dolly and Oatmeal


it’s week 23 of being pregnant, and whoa am i feeling it a whole lot more at this point than when i was pregnant with amesy. i’m 2 years older, which almost feels like dog years when you’re in your 30’s, pregnant (and have a toddler), and have a physical job on most days. which is all to say, i am beyond grateful, but also beyond tired most days. i try to keep a consistent schedule throughout the week which basically consists of this:

  • 5:20 - wakeup, drink a big glass of water. brush teeth, etc.

  • 5:45 - make myself 1/2 piece of toast or waffle spread with some almond butter for a pre-workout snack

  • 6:00-6:30/45 - head downstairs to our little gym for a workout. i generally train with weights 3-4 days a week, or i do a light cardio/body weight exercise.

  • 6:30/45-7 give amesy breakfast and make an iced matcha.

  • 7/7:15 - shower.

  • 7:30 - amesy helps to make my breakfast smoothie with me (i generally have the same one everyday, i’ve been following kelly leveque’s smoothie method for almost 2 years - it’s my favorite and keeps my tummy full and happy for a few hours). he has a ball adding everything, watching it blend, and loves taking a few “moothie” sips at the end ;)

  • 7:40-8 - play with amesy. usually we read a book or 5, do a puzzle, etc.

  • 8 - hustle time! make amesy snacks and lunch for preschool, get myself ready for the day - dry hair, make the bed, finish folding laundry, wash dishes, answer any important emails or DMs, etc., etc.

  • 830/45 - frank leaves for work (some days he takes amesy to school)

  • 9:00/30 - drop amesy off at school, then head to the grocery store to pick up groceries for a few days, food for recipe testing, or ingredients for a shoot, and stop for a matcha.

  • 10:30/11 - get back home (this all depends on traffic). mid-morning is typically when the light is good in my studio/kitchen. so if it’s a shoot day, it’s straight to work. if it’s a recipe testing and recipe development day then i usually get on my computer, then into the kitchen.

  • 1:00-1:30 - lunch

  • 1:30-3:00/30 - edit photos, write blog posts (i generally write the blog copy the day before, but everything else - including my email campaigns - gets built out ahead of time) brainstorm future content, get back to emails and DMs, wash dishes that were used in that day’s shoot, clean up, etc.

  • 3:00/30 - walk quint

  • 3:45/4 - leave to pick up amesy.

  • 4/4:15 - pick amesy up from school and smother him in kisses and hugs

  • 4:30 - get home. we play outside for a bit, read books (he loves books, if you haven’t already guessed), snuggle - if he lets me - play inside, etc.

  • 5:30-6 - amesy watches sesame street or barney, and i’m back in the kitchen making dinner, or heating up what i’ve made earlier in the day.

  • 6:15/30 - frank’s home and we all eat dinner together

  • 7:00-7:30 - amesy’s bath time, then bedtime

  • 7:30-on - we generally talk for a bit a catch up, then watch something on TV, or hang outside and talk/listen to music if it’s a nice night.

  • 9:30/45 - get ready for bed: oil the eff out of my belly, brush teeth, wash my face (which i’ve been doing with just raw honey and loving lately - check out this post by my girl lily) , put jammies on, and bedtime. goodnight.

not much of a segue here, but i thought it would be fun to share what a typical day looks like. i always find it interesting how people schedule their day (especially if they’re freelance, and/or have children), and use the most of their time.

but we’re also here for this soup! i’ve been making cashew-based soups like this for a while, and i think it’s a terrific way to not only take a non-creamy, vegetable-centric soup to the next creamy level, but also to add some healthy fats into what is generally a fat-less or low-fat dish. i mentioned kelly leveque above. she’s a holistic nutritionist that i began working with almost 2 years ago, and i haven’t looked back. her (science-based) philosophy is essentially to fill your plate/bowl with quality protein, greens, fiber, and healthy fats. the combination of these 4 quiet your hunger hormones leaving you happy and full, but more importantly they balance your blood sugar.

i’ve struggled with regulating my blood sugar for most of my adult life, and even when i was a teenager. i probably haven’t felt more myself now than ever. i previously dealt with debilitating stomach pains, bloat, constant depression, anxiety, headaches, body and joint aches, etc. it wasn’t until amesy turned a year old that i finally realized that i can’t take proper take of my child if i’m not taking care of myself. since then, (and i’m not perfect at this, especially being pregnant now) i have prioritized my health and well-being, which includes a workout schedule, and maintaining a diet that makes me feel good. this soup is part of that. it’s got a good serving of fibrous asparagus in each serving, along with fresh green herbs, a whole bunch of spring onions, and cashews for our healthy fat. i serve it with a protein: generally baked fish or grilled chicken. this is in no way saying that you should follow this way of life. i firmly believe that everyone has their own path and journey, this world is not a one-size fits all, and neither should your well-being and health. but, if you have read through this and have struggled with similar issues, and you have questions/comments i would be so happy to have a conversation with you!

more than anything, i began dolly and oatmeal to find and learn from a community of people who both loved food, but also had some struggles. my intent was, and always has been to give back in some way. to offer something of value. i am going to continue to talk about my journey here, and i hope you’ll chime in - whether that’s in the comments or through email. even though it seems that blog commenting is on a downward trend, i would love for this space to be an open conversation, and place where we can all learn from one another.

in the meantime, biggest of hugs to you! xx



cashew cream of asparagus & spring onion soup | v & gf

  • the great thing about this soup (most soups) is that you can substitute in whatever vegetable you prefer here. think: broccoli, peas, a combination of both, cauliflower and spinach, the list goes on. i add a bit of tarragon here just for a touch of its flavor, but feel free to add another herb in its place.

PRINT THE RECIPE

| serves 4-6 |

  • 1 cup raw cashews, soaked for at least 2 hours, drained and rinsed

  • 2 large leeks, white and light green parts sliced

  • 1 bunch (roughly 1/2 cup) chives, roughly chopped

  • 2-3 cloves garlic, minced

  • 2 bunches (roughly 2 pounds) asparagus, woody ends trimmed

  • 8-10 tarragon leaves

  • 3 cups organic vegetable or chicken broth

  • salt & fresh ground pepper, to taste

  • juice from 1 small lemon

topping options:

  • tahini sauce

  • roasted asparagus tips

  • toasted bread cubes

  • chopped herbs (i used dill and chives)

  • chive & broccoli rabe blooms

  • fresh ground pepper



method

  1. heat a large soup pot over medium heat. add the oil and leeks, stir and cook until the leeks are a little soft, about 6-8 minutes. add the chives and garlic, stir and cook for another minute, until everything is fragrant. then add the asparagus and tarragon leaves, stir and cook for 1-2 minutes, until the asparagus is bright green. add the broth, and bring everything to a simmer. cook the soup for 8-10 minutes, until the asparagus is tender when pricked with a sharp knife. remove from heat, add the cashews, and let the soup cool for 10 minutes.

  2. in batches, puree the soup in a blender (preferably high-speed). pour the pureed soup back into the soup pot to warm it back up. serve the soup warm and garnish with desired toppings. soup can be made ahead of time, and can be stored in the fridge for up to 5 days.


similar recipes:


balsamic roasted asparagus bowl

balsamic roasted asparagus bowl

creamy tahini & lemon asparagus soup

creamy tahini & lemon asparagus soup

ASPARAGUS, PEA & BROCCOLI RABE SAUTÉ OVER A CHICKPEA & CHIVE MASH

ASPARAGUS, PEA & BROCCOLI RABE SAUTÉ OVER A CHICKPEA & CHIVE MASH

a makeover! + brussels sprout kimchi tacos w/ (cashew) miso crema by Lindsey | Dolly and Oatmeal


happy new year, friends!  the new year is off to a good start as there were plenty of celebrations, tacos, time spent eating and drinking, and special moments with family.  hope you all had a wonderful start to 2014 as well :)

as you can see, a few cosmetic changes have been made here at dolly and oatmeal.  as this blog turns the big 0-1 later this month, and as the new year slowly makes its presence known, i thought what a better way to celebrate than by making some updates while also making it easier to search and find recipes and such.   it was a fun and creative process, hoping you all find it helpful!

onto these tacos.  kimchi was always something i wanted to make, but feared its fermentation process and foreign (to my eyes) ingredients.  i got acquainted with kimchi through a restaurant here in brooklyn, kimchi grill.  there they have a fusion-y thing going on with mexican flavors and ingredients: kimchi-chorizo, miso crema, kimchi burritos...you get the point.  this post is totally inspired by their kimchi tacos, but with a vegan/gluten free spin on it.  i added some brussels sprouts to the original kimchi recipe because i thought they would lend a nice texture in the taco.  it's quite an extensive recipe, but the good thing about this is that you make it in stages and you will left with plenty of leftover kimchi for other meals, win, win!



brussels sprouts kimchi tacos w/ (cashew) miso crema | gf + v

makes 4 small tacos

kimchi barely adapted from The Kimchi Cookbook

ingredients

(makes 8-10 cups kimchi)

  • 1 medium savoy cabbage (or napa) cut into 1 1/2 - 2" squares
  • 1 pound brussels sprouts (roughly 4 cups) cut into quarters
  • 1/4 cup fine grain sea salt

seasoning paste

  • 1 medium onion, sliced thin
  • 4 teaspoons minced garlic
  • 2 teaspoons peeled, finely grated ginger
  • 1/2 of one apple peeled and chopped
  • 2 teaspoons fine grain sea salt
  • 2 teaspoons natural cane sugar
  • 1/2 cup Korean chili pepper flakes
  • 4 greens onions, green parts only, cut into 1-inch pieces
  • 1/4 cup water

 

cashew miso crema

  • 1 cup raw cashews, soaked overnight
  • 1/2 cup water
  • 1 clove garlic
  • 1/2 teaspoon rice wine vinegar
  • 1 teaspoon red pepper flakes
  • 1 1/2 tablespoons non-GMO, gluten free white miso paste

 

tacos

  • 4 small corn tortillas (i like the sprouted ones)
  • 1 1/2 cups brown rice (or grain of choice), cooked
  • 1 green onion, sliced thin for garnish (cilantro would be good here too!)  
  • 1 tablespoon toasted sesame seeds


directions

make the kimchi

brine: 1 hour

fermentation: 3 days

  • in a large bowl, combine the cabbage and brussels with the salt and set aside for about 1 hour.  drain the liquid and rinse the cabbage and brussels to remove the salt - let them drain in a colander for about 20 minutes

seasoning paste

  • in a mini food processor, pulse onion, garlic, ginger, apple, salt and sugar until a paste forms.  transfer to a bowl and mix in the chili pepper flakes - set aside for 15 minutes
  • rinse the large bowl and combine the green onions, cabbage, brussels sprouts and seasoning paste; mix until thoroughly combined.  pack the mixture tightly into a 2-quart airtight container.  add 1/4 water to the mixing bowl, swirl water to collect remaining seasoning paste.  add the water to container,  cover tightly and set aside for 3 days at room temperature.  (make sure to either use a large container for the kimchi or place a bowl underneath container to catch overflow as the cabbage and brussels sprouts expand as they ferment.) refrigerate and consume within 6 months

make the cashew miso crema

(the crema can be made days ahead)

  • in a blender, combine the soaked cashews, water, garlic clove, rice wine vinegar, crushed red pepper flakes and miso paste.  blend until smooth, stopping every few seconds to scrape down the sides of the blender until fully incorporated.  transfer to an airtight container - refrigerate until used

assemble the tacos!

  • this totally depends on your preference, but i topped my tacos with about 1/2 cup brown rice, followed by 2-3 tablespoons kimchi.  if your tortillas are larger increase the amount of rice and kimchi
  • i enjoy the tacos warm (especially in the winter months) so i topped my tortilla with rice and kimchi, placed in the oven for 6-8 minutes and then topped with miso crema, green onions and sesame seeds.  alternatively, you can warm just the tortillas and then top with taco ingredients

enjoy!