menu
menu
Chef Linda Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food. View Recipes

Blog Image

Cashew Cream Raita

By Chef Linda

Raita is a traditional Indian condiment served with most meals. It can be served as a dip, sauce, or dressing and is typically made with yogurt. In our vegan version of Cashew Cream Raita, we skip the yogurt (though you could make this recipe with non-dairy yogurt) and use cashews as the basis. Cashews are highly nutritious and work well here because they are luscious and creamy when soaked in advance.

Ingredients

 2 cups raw cashews, soaked for several hours
 ¾ cup water
 1 medium cloves garlic, peeled
 2 tablespoons lemon juice
 1 tablespoon nutritional yeast
 1 teaspoon cayenne pepper
 ½ medium cucumber peeled, seeded and minced
 2 tablespoons chopped mint
 ¾ teaspoon ground cumin
 Salt and pepper to taste

Directions

1

Drain and rinse soaked cashews. Combine the first 5 ingredients (cashews through cayenne) in a high-powered blender and blend on high until smooth. Add more liquid if necessary to achieve a medium-thick consistency.

Empty into a bowl then stir in; cucumber, mint, cumin and salt and pepper. Place in a small bowl for serving alongside other dishes in the meal.

Notes

Cashew Cream Raita
IngredientsDirections

Cashew Cream Raita

DifficultySuper Easy
YIELDS
2 cups

INGREDIENTS

 2 cups raw cashews, soaked for several hours
 ¾ cup water
 1 medium cloves garlic, peeled
 2 tablespoons lemon juice
 1 tablespoon nutritional yeast
 1 teaspoon cayenne pepper
 ½ medium cucumber peeled, seeded and minced
 2 tablespoons chopped mint
 ¾ teaspoon ground cumin
 Salt and pepper to taste

DIRECTIONS

1

Drain and rinse soaked cashews. Combine the first 5 ingredients (cashews through cayenne) in a high-powered blender and blend on high until smooth. Add more liquid if necessary to achieve a medium-thick consistency.

Empty into a bowl then stir in; cucumber, mint, cumin and salt and pepper. Place in a small bowl for serving alongside other dishes in the meal.

ShareTweetSaveBigOven

Category, , , Tags, ,

Leave a comment

Your email address will not be published. Required fields are marked *