Cashew Nut Puree
| Serves: 4 | Course: Accompaniment | Categories: Puree | Machine: Cooking machine | Total time (min.): 43 |
A delicious puree which is an excellent accompaniment to meats or vegetables and is a great addition to a Sri Lankan curry. It's also a great vegan alternative to a bechamel sauce. Store in the fridge in an airtight container for two weeks.
Ingredients
- 200g Cashew Nuts
- 400g Water
- 2 Garlic Cloves
- 350g Almond Milk
- 1 tablespoon Olive Oil
- 1 pinch Salt & Pepper
- ¼ teaspoon Cayenne Pepper
Tools
- kCook Multi
- Kcook bowl
- Medium bowl
Method
- Add cashew nuts and water to a clean medium bowl
- Soak - 30 min
- Fit max blade to kCook bowl
- Add garlic clove, almond milk, olive oil and salt & pepper to the kCook bowl
- Drain nuts with sieve
- Fit kCook bowl to kCook Multi
- Transfer nuts to kCook bowl
- Attach lid to kCook bowl with filler cap fitted
- Heat with filler cap fitted - approx 1 min 30 sec, 94°C, speed 3
- Cook with filler cap fitted - 8 min, 96°C, speed 1
- Blend with filler cap fitted - 2 min, speed 12
- Serve
- Garnish with cayenne pepper