CASHEW CREAM WITH TOMAMI
Ingredients for 4 persons
200 g cashew nuts
2 tbsp. TOMAMI # 1 (buy here)
2 tbsp. Indian Summer Dip*
½ tsp. black pepper
A little olive oil
Optional: 2 tbsp. Greek yoghurt or sour cream
*e. g. by Gewuerze der Welt
Soak the cashews in cold water for 2 hours, then drain well.
Put all the ingredients into a deep bowl. Puree with a blender until very fine and while doing so add enough olive oil to make the paste spreadable. Season to taste and fill into a jar with a screw lid. Goes well with bread and falafel and is also ideal for dipping.
This is what recipe developer Angela Schult says: “There are so many possibilities
to season a vegetarian/vegan spread with cashews. Mostly I use a homemade pesto, made from wild garlic, basil or shepherd’s purse. By using the Indian Summer Spice mixture a spicy Indian variety has been created. Mild curry flavours together with the incredibly intense spiciness of Tomami make this cream very special indeed! And it is so quick and easy to make – it can be freshly made every day in no time.”
A recipe by Angela Schult.
Author of the new book “Wildgreen – Slow & Spicy”, Angela Schult is a successful food blogger and the creator of exotic catering concepts. The enthusiastic and adventurous cook likes to be inspired by the mixture of native wild herbs and the taste of the Orient, which she was able to experience during her stay in the Arab world during several years. As an avid fan of TOMAMI, she is happy to share some of her recipes with us, which take us in new and exciting culinary directions. Many thanks.