Cashonnaise Recipe - Cooking Index
Cashonnaise Recipe - Cooking Index
This is a wonderful substitute for mayonnaise, creamy and delicious! One tablespoon of traditional mayonnaise contains almost a tablespoon of fatty empty calories. However, one tablespoon of Cashonnaise has only a little over a teaspoon cashews, which are not empty calorie foods but a source of protein, vitamins, and minerals. What gives it texture is not egg yolks (those natural sources of calories and cholesterol!), but kosher gelatin. If you wish, you may substitute 1 teaspoon regular unflavored gelatin for the 1 1/2 teaspoons kosher gelatin called for in this recipe.
Courses: Salads, Sauces| 1 1/2 teaspoons | 7.5ml | Unflavored kosher gelatin - * see note |
| 1/4 cup | 59ml | Cool water |
| 1 cup | 237ml | Raw cashews - well rinsed |
| 1 tablespoon | 15ml | Nutritional yeast flakes |
| 2 teaspoons | 10ml | Honey |
| 1 1/2 teaspoons | 7.5ml | Onion powder |
| 1 1/2 teaspoons | 7.5ml | Salt |
| 1/2 teaspoon | 2.5ml | Dried sweet basil |
| 1/2 teaspoon | 2.5ml | Ground coriander |
| 1/2 teaspoon | 2.5ml | Garlic powder |
| 1 cup | 237ml | Boiling water |
| 1/4 cup | 59ml | Fresh lemon juice - (juice of 2 lemons) |
* Note: Plain unflavored gelatin may be used in the recipe, but many Adventists use Emes Plain Kosher-Jel, available in the kosher section of your supermarket, from kosher groceries, and from Emes Kosher Products, Lombard, IL 60148.
Place gelatin in blender with cool water. Let soak while preparing other ingredients.
To blender add rest of ingredients except boiling water and lemon juice. Place lid on blender with insert removed; turn on blender and immediately begin to pour boiling water in steady stream through opening in lid. After all water has been added, continue to blend until very creamy, approximately 3 to 4 minutes. No cashew pieces should be visable! Finally, briefly blend in lemon juice.
Pour into jar with tight-fitting lid. Refrigerate several hours until set. (Stored in the refrigerator, this recipe will keep for 10 days or more.) This recipe yields approximately 2 1/2 cups of cashonnaise.
Source:
THE SEVENTH-DAY DIET by Chris Rucker and Jan Hoffman (c) 1991 - Random House, New York - 231 pages - $19.00 - As reprinted in the Jan/Feb, 1992 issue of Cookbook Digest
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