Lemon Jalapeno Asparagus Cashew Salad
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
3 cups raw cashews
1/3 cup water (+ more if needed)
2 Tbsp garlic-infused extra virgin olive oil
1 tsp dried jalapeño (fresh will work too)
10 spears asparagus (remove woody stubs of stem) *about 4 cups chopped raw asparagus
3/4 tsp salt
1/2 tsp black pepper
a few dashes garlic powder
4 Tbsp lemon juice
1/2 tsp lemon zest
Instructions:
Makes 5 cups – about 10 servings
Soak 3 cups of raw cashews in 6 cups of water and a pinch of salt. I use very hot water since I find it speeds up the soaking process. Allow to soak for at least four hours. Overnight is best since the cashews will get nice and soft.
Drain your cashews and add them to a high speed blender or food processor. I used my trusty Vitamix.
Add in the water, oil, asparagus, spices and lemon. Blend on low to get started and then move to a high speed. Use your plunger or scrape the sides with a spoon to blend. If your mixture is too thick and not blending through, add in a few more splashes of water.
Once your mixture is noce and creamy – yet still chunky – like a chunky guacamole consistency – do a taste test. Add more salt and seasonings if desired. You can even add in more asparagus if you’d like.
Transfer to serving dish for dip or slather on bread for sandwiches. You can serve right away or chill the mixture in the fridge. If you want to serve your dip right away but want it to be chilled – chill your water and cashews before blending.
For baked cashew cheese: add to an oven safe container and bake at 250 degrees for 2 hours. Or until you like the consistency. It should be dry on top and still slightly moist in the center.
From kblog.lunchboxbunch.com