You know how some people get super excited about little things? You know, they camp outside the Apple store to be the first ones to get the new iPad, or wait in line for hours to catch the latest Harry Potter movie?
Well, we’re a little bit like that when it comes to food. Specifically, when it comes to new products. Ok, so we might not camp out the nearest Whole Foods waiting to see what we can find (it’s usually way too hot or too cold over here to do that…), but when we find out one of our favorite brands came out with a new product, we can’t wait to start “experimenting” with it.
Usually, the Natural Food Expo is the best place to make these sorts of discoveries. But since we’ll have to miss it this year, we had to do some research on our own.
So a few days ago, while browsing the So Delicious site, their latest product caught our eye: cashew milk.
If you’ve been following us for a while, you may have noticed that we love using non dairy milk alternatives in our recipes. But never tried a cashew version before! Sounds good, doesn’t it? Well, it is! Got a carton of the unsweetened vanilla and pretty much drank half of it before we even came up with a recipe (hey, can’t use a product without tasting it first, so that’s totally acceptable). Thick, rich and slightly nutty… a perfect dairy substitute that would work beautifully in any dessert.
But we decided to step outside of the box a little bit and go with a savory recipe. We thought the nuttiness of the milk would pair perfectly with the rice, and the ginger, turmeric and curry would add great flavor.
You can serve it as a side dish, or make it a one pot dish by mixing in your favorite protein. Either way, we hope you enjoy it!
- 1 tbsp coconut oil
- 1 1/2 tbsp fresh grated ginger
- 2 scallions, sliced
- 1 clove garlic, minced
- 1 cup long brown rice
- 2 1/4 cups vanilla cashew milk (we use So Delicious )
- 1/4 to 1/2 tsp salt (to taste)
- 1/2 tsp turmeric
- 1/2 tsp chili powder
- 1/4 to 1/2 tsp black pepper (or to taste)
- 2/3 cup raw cashews
- 1/2 tbsp soy sauce
- 1/2 tbsp agave
- 1 tsp curry powder
- 1/2 tsp turmeric
- Pinch of cayenne (optional)
- 1 cup chopped cilantro
- In a large, deep non stick skillet, saute scallions and ginger in coconut oil for 2-3 minutes. Add garlic and continue cooking for another minute. Add 1 cup rice and cook for 2 more minutes, stirring constantly
- Add cashew milk, add salt, turmeric, chili powder and pepper. Bring to a boil, cover and simmer for 40-45 minutes, until tender (but not mushy) and all the liquid has been absorbed
- In the meantime, prepare the cashews: combine in a medium bowl with soy sauce, agave, curry powder, turmeric and cayenne (if using). Toss well
- Add to a non stick skillet lightly coated with non stick spray. Cook at medium low heat for 3-5 minutes, stirring constantly and keeping an eye so they don’t burn. Let them cook and store them in the freezer until ready to serve (see note)
- Once the rice is done and ready to serve, add cashews and chopped cilantro and toss well
Cashews can get soft after cooking. Storing them in the freezer will keep them firm and crunchy