Happy first day of July. Took a break from blogging after feeling at a crossroads. I’ve put my heart and soul into this website over the past 10 years, though was questioning whether it’s still worth the time and energy?
The reality is that I love cooking and sharing recipes, whether I have a small, medium or large readership. It’s made me a better, more adventurous [self-taught] cook and those are skills that are important to me. Life is full of ups and downs; regardless, what I enjoy most at the end of the day is sitting down to a nourishing, home cooked meal with those I love. So, the blog continues.
Ok, now that I got that off my chest, let’s talk about vegan cashew ‘yogurt.’ I’m probably late to the game, but this is a whole new discovery for me. I came across this idea in Gregory Gourdet’s new cookbook, Everyone’s Table: Global Recipes for Modern Health. I’ve tried several of his recipes so far and am loving his book.
Have made sweet versions of cashew cream (with a drizzle of dark maple syrup and vanilla extract, YUM), but never thought about a savory version. The key is soaking the cashews for 72 hours (rinsing and soaking every day) until the cashews develop a subtle sour note. I’ve tried soaking for shorter amounts of time, but it really does benefit from a longer soak. From there I added a bunch of herbs (mint, parsley, cilantro, chives, dill, tarragon — basically, whatever was growing in my garden), sherry vinegar, a clove of garlic, a serrano chile, squeeze of lemon and salt and pepper.
Simply served with pan-roasted Vadouvan (curry) spiced cauliflower. You could easily substitute with your favorite curry spice blend and/or roast the cauliflower in the oven on a sheet pan.
Cauliflower is in season here, so I’ve been eating my fair share. If you’re a cauliflower fan, check out some of my other cauliflower recipes:
Cauliflower Steaks with Two Salsas
Roasted Cauliflower with Herbed Yogurt, Pomegranate Molasses and Smoked Paprika Oil
Shawarma-Spiced Cauliflower with Herb Tahini Sauce
Indian-Spiced Roasted Cauliflower
Charred Cauliflower with Chermoula
Cauliflower Steak with Hazelnut Gremolata & Cauliflower Puree
Cauliflower with Herbed Cashew ‘Yogurt’
2-3 tablespoons olive oil, more if needed
2 small shallots, sliced
1 small head cauliflower, cut into florets
1 tbsp curry spice blend (I used Vadouvan), more or less to taste
Herbed cashew ‘yogurt’ (recipe below)
Chopped parsley or cilantro for garnish
Heat a large skillet with olive oil. When hot, add the shallots and sauté until soft, about 5 minutes. Add the cauliflower (and more olive oil if needed) and curry blend and sauté until golden brown. Top with chopped parsley or cilantro. Serve with the herbed cashew ‘yogurt.’
Herbed Cashew ‘Yogurt’
1 cup raw cashews
1/2 cup water
1/2 cup loosely packed combination of fresh herbs (mint, parsley, cilantro, chives, dill, tarragon, etc.)
1 garlic clove, grated
2 tablespoons sherry vinegar
Squeeze of half lime
1 serrano chile, minced
salt and pepper
Place cashews in a bowl, cover with water and soak for 24 hours. Rinse and repeat, two more times, for a total of 72 hours. Rinse under cold water and drain.
Combine the cashews and 1/2 cup water in a high-speed blender and blend until very smooth. Transfer to a bowl and add the remaining ingredients. Stir until well combined.
13 comments
caitlin sandberg
I look at your blog for ideas all the time! Hope you keep it up
Karen
Such amazing and different recipes. Thank you!
Fritz
Many thanks for your brilliant posts, and keep up the good work. In reading your latest post you made me realize that people like me make frequent use of a site such as yours for sometimes years on end, spend many happy hours in the kitchen making all the heavenly dishes you so lovingly and with care write about, share your recipes with friends and family, yet never take a minute to just sit down and write a word of thanks. For that I do apologize, as such good work should never not be commented on and thanked for.
So now here, a very belated but very big and very warm thank you!
wildgreensandsardines@gmail.com
Thank you so much for taking the time to write me this comment. You made my day And, I’m glad you have been enjoying and sharing the recipes. That’s what it’s all about. Happy cooking!
Katherine
I discovered your blog in December 2020 and immediately told anyone that would listen about the incredible food blog I just found. I excitedly bookmarked a ton of recipes I wanted to make immediately and earmarked many more for other seasons as fresh produce rolled in from the garden. I anxiously kept checking back for new recipes and was disappointed when none came. Nevertheless, I kept returning to find inspiring ways to use my garden’s bounty and keep things interesting in my pandemic kitchen. Seeing your new posts today made me let out a gasp of excitement! I’m selfishly so glad you’re still at it, I hope it continues to bring you joy. Thank you!
wildgreensandsardines@gmail.com
Hi Katherine, Thank you so much for your kind words I needed a little break but hoping to post more frequently. So glad you are enjoying the recipes. Happy Cooking!!
Irina
I have been a reader for a couple years now and always turn to your blog for inspiration when I am feeling in a rut with my cooking. Your recipes are always original, delicious, and challenge me to try new flavors. Just looking at your beautiful photos has me inspired. Thank you for this blog and I am so glad to see you have returned!
wildgreensandsardines@gmail.com
Hi Irina, Thanks so much for the kind words. I hope to continue to provide more recipes that inspire (and challenge) you. Have some ideas in the works. Happy cooking!
Lisa
Thanks for coming back! I have missed you and your delicious approach to food.
wildgreensandsardines@gmail.com
Thanks Lisa. Am excited to be back doing what I love and sharing with others. Happy cooking!
Brenda
Just came back to your blog again after finding your soup au pisto recipe. I really love it. You are so clever and creative with your food. Don’t give up! For there are many like me that zip in, grab a great recipe but don’t leave word. Really, that soup recipe is one of my favorite dishes! Brend
wildgreensandsardines@gmail.com
Hi Brenda, thanks so much for the kind words. Glad to hear you’ve been enjoying the recipes. Hope to have some more up soon.
Rachel
This sounds (and looks) incredible! Going to look for cashews now … thank you!