Whole grain spaghetti with cashew cream

If you need a replacement for whipping cream and you like to eat more vegan from time to time or pimp your dish a bit vegan you need to use cashew cream. When I made it the first time it blow me away because I like this light nutty flavor and it is so easy to make. In the meantime I stock a jar of cashew nut butter permanent to make sure I have this option on hand when I like to make a vegan version. To make cashew cream (cashew nut butter) you only need to add the cashews in a high speed blender and blend until you get a butter. You need to add and water or oil. When your mixer gets to hot switch him of from time to time.

Cashews are full packed with energy, antioxidants, minerals and vitamins that are essential for a good immune system and health. The oleic and palmitoleic fatty acids helps lower harmful LDL-cholesterol while increasing good HDL cholesterol in the blood. They are also rich in vitamin b6, the “skin vitamin”.

I love adding cashews in my smoothies or smoothiebowls instead of yoghurt to make them creamier.

You can prepare this meal with whipping cream instead of cashew cream if you like.

The fresh chopped vegetables and herbs provides your body with vitamin c, B12 and K which are very important for your nervous system. Try to use fresh herbs because they have more flavor and they are so good for your health!

Whole grain spaghetti with cashew cream

Served 4

500g whole grain spaghetti
2 courgettes
400g mushrooms
2 shallots
10-15 tsp cashew mus (how to make see above)
400 ml water (or more if you need)
optional to water and cashew: 400ml whipping cream
10 leaves parsley
salt & pepper
2 tbsp olive oil

Preparation

Cook the noodles.

Chop the parsley finely and chop the shallots.

Chop the courgettes and mushrooms in small cubes. Fry the shallots separate over medium heat until they are golden. Set aside in a separate bowl. Fry the mushrooms and courgettes separate until they are golden and set aside in a separate bowl (together with the shallots).

Not add 100ml of the water in the pan and wait until the water get boiled. Add 2 tsp of the cashew mus and whisk until the cream gets sticky. Add more water and more cashew mus and repeat until you have a creamy sauce.

Add the finely chopped parsley, salt and pepper and add the fried vegetables.