Rachael came to my house for lunch yesterday, and I fixed her some nice black bean soup from my Rancho Gordo book. Since she's now a vegan, I made sour cashew cream to garnish the soup. It was pretty successful: Rachael liked it, and she's not usually very receptive to my homemade dairy substitutions. I'm sure it would also be good with lemon instead of lime, and basil or parsley instead of coriander, if you wanted to serve it with other soups.
Coriander Cashew Cream
125ml water
50g cashews
70g coriander, coarsely chopped
juice of 1 1/2 limes, about 45ml
1t pale miso (I used chickpea)
salt to taste
Whiz everything in the blender till creamy.
2 comments:
Green milk? Sounds wickedly good.
Do think it looks like Elphaba's milk?
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