Cashews: what they are and properties
Cashews are the fruits of the cashew plant.
In the past cashew nuts were the prerogative of oriental cuisine, but now they can be found in any supermarket, and it is easy to put this food in the common supply. Excellent as a snack, as a thickener for soups and sauces, or as ingredients for salads, cakes and even ice cream.
Cashews have many beneficial properties :
> contain important minerals in fair quantities, such as potassium, phosphorus and magnesium;
> they are a source of vegetable proteins : 26 g per 100 g of product, considering that a beef steak contains 31 g it is clear how they are a valid supplement to vegan food;
> contain folate, and tryptophan, the latter precursor of serotonin therefore useful as a natural antidepressant;
> have a good amount of vitamin K, important for blood oxygenation and bone health;
> the presence of zeaxanthin leutin makes cashews useful for eye health ;
> oleic acid helps fight cholesterol, while anacardic acid controls blood sugar and is therefore important for preventing and treating type 2 diabetes .
Read also How to make cashew cream at home >>
Three simple recipes with cashews
The fatty consistency of cashews makes them perfect for making a vegan splamable cheese .
> 100 g of unsalted and not roasted cashews;
> salt to taste;
> food yeast;
> spices or aromatic herbs of your choice.
Cashews are allowed to soften in water for at least 4 hours . Rinse and place in a blender with a little water.
Blend until a creamy consistency is obtained. Salt and food yeast are added, the mixture is mixed, and the spreadable cheese is ready. The cheese can be flavored with spices, such as pepper or curry, or with aromatic herbs, such as parsley or chives. Experimenting is easy and fun .
Salad rice and cashew nuts
Cashews go well with salads, both vegetables and cereals.
To prepare a cold salad with cashews just add to the cooked and cooled basmati rice, cashew nuts soaked in water for at least two hours, cooked peas, an emulsion of tahin, oil, sesame and salt.
> 50 g of unsalted and not roasted cashews;
> 5 dried tomatoes;
> 1/2 teaspoon of chopped onion;
> 4 basil leaves;
> extra virgin olive oil.
Cashews are allowed to soften in water for 4 hours. Then all the ingredients are placed in the blender, and blended roughly for about a minute.