Not wanting to throw out the pulp from making raw cashew nut milk, I decided to make a garlic flavored cashew spread with it instead. The pulp is super soft especially after the cashews have soaked for a few hours. Another good quality of cashews is that they are not bitter, but rather, they have a slightly sweet taste, which makes them perfect for combining with a variety of foods.
This cashew spread has a nice garlic and parsley flavor, which goes well on bread, including raw almond bread, as well as with fresh vegetables, such as celery and carrots. It is perfect for making nori rolls and other dinner entrees.
The spread keeps well for a few days in the fridge.
The recipe makes about 2/3 cup.
Cashew Spread Ingredients:
2/3 cup Cashew Pulp (from 2 cups Cashews)
2 tbsp. Parsley, fresh and finely chopped, or 2 tsp. dried parsley
2 tsp. Garlic Powder
1/4 tsp. Black Pepper
1 tsp. Sea Salt
Optional: Add water for a better consistency.
In order to obtain the pulp, you will have to make a nut milk. To do that simply soak the cashews in clean water for about 2-3 hours. Rinse and drain the cashews.
Combine the nuts in a blender with about 3-4 cups of water and blend until smooth.
Strain the mixture through a nut milk bag in order to separate the milk from the pulp.
Transfer the milk into a milk pitcher, and the pulp into a small bowl. You can flavor the milk with your favorite spices and a natural sweetener, or use it to make raw milkshakes and smoothies. The milk will keep in the fridge for a few days.
Add the rest of the ingredients to the cashew pulp and mix well.
Use immediately, or store in a closed container in the fridge for a few days.