Affairs of Living

Gluten-free, allergy-friendly, whole foods recipes

Recent Posts

Subscribe to RSS headline updates from:
Powered by FeedBurner

Site Search
Subscribe

Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

Free Shipping on Vitamix

The Vitamix is my favorite kitchen tool for blending perfectly smooth sauces and smoothies, making my own nut and seed butters, grinding fresh gluten-free flours, and more. Interested in purchasing one? Check out the great deals on reconditioned Vitamix machines, or investigate new Vitamix machine packages. Payment plans are available!

Receive FREE SHIPPING to the US and Canada when you order a Vitamix with my affiliate code 06-004943. 

Save at iherb.com

Save $5 on your first order from iHerb.com with coupon code QAB040.  Visit iHerb.com now to browse natural products and supplements. 

Love it here?

                                

« Black Eyed Pea and Turnip Stew, slow cooker style (gluten free, vegan) | Main | Homemade Corn-Free, Aluminum-Free Baking Powder (gluten free) »
Wednesday
May132009

Lima Cashew Cream (gluten free, vegan)

I had a vision last night before going to bed.  It was a vision of a creamy, thick, dippy, saucy kind of thing to eat over the steamed kabocha squash that was on deck for breakfast.  Something with cashews.  And lima beans.  Yes, lima beans.  

I love lima beans!  The little green baby ones, the white mature ones, in salads, in soups, in cassoulets, and dips; I love them all, I love them always.  I was not damaged as a child with bad lima bean experiences, thank goodness.  If you were damaged as a child in the lima bean department, give this dip a try.  It might heal your wounds.  It is thick and creamy and rich and totally easy to make.  I flavored mine with a dollop of pesto, but feel free to jazz yours up however you'd like with other fresh herbs, spices, or lemon or lime juice.  If I could, I think I'd try making a chili-lime-cilantro version! Before I added the pesto, it was a lovely, very pale green color; after, it took on a brighter shade of green.  
 
The cream was delicious spooned over my squash.  So delicious, in fact, that after finishing my breakfast portion, I proceeded to eat the rest of the cream out of the jar with a spoon.  Not smart. Now I have a bellyache, ugh.  I would not recommend eating the entire batch in one sitting.  I just may be one of the only people on earth who binge eats lima beans.  
A better way to use it would be as an awesome vegetable dip, a sauce over pasta, grains, or vegetables, or spooned on a sweet or baked potato or over squash.  Made in a double batch, I think it would be great filler in some vegetable-laden, gluten-free lasagna (the Tinkyada brown rice lasagna noodles are pretty great!).  I hope you like it enough to eat the whole batch.  But don't.

Lima Cashew Cream

yield: approx 1 c

  • 1/3 c raw cashews, soaked 4-6 hours
  • 2/3 c frozen, pre-cooked baby lima beans
  • 1 T pesto OR 1/2 T olive oil and 1 T other herbs/spices
  • 1/2 c water
  • a few drops of ume vinegar or a pinch of sea salt
Soak cashews for 4-6 hours.  Drain and rinse well.  Puree cashews, thawed limas, pesto, and about 1/3 c of water until totally smooth.  Add salt/ume to taste, and any additional water needed to reach desired consistency, and puree again until well mixed and creamy.  Serve!  Will thicken slightly if refrigerated.
VARIATIONS:
Try using soaked almonds instead of cashews.  Or, choose to season with different herbs, spices, or oils.  Here's a few ideas spinning through my head...
  • chili powder, lime juice, cilantro
  • sesame oil, ginger
  • dill, lemon juice
  • fresh garlic
  • roasted onions
  • curry powder 

 

PrintView Printer Friendly Version

EmailEmail Article to Friend

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.
Sorry, no comments/questions allowed right now.
Hi reader! My schedule as full-time grad student with two part-time jobs doesn't allow me the time to manage comments. I hope you enjoy what you find and can figure out answers to any questions you may have. xo