Cashew Cache

In honor of labor day and what might be summer’s last hurrah, the only suitable recipe to share would have to be one cool customer, unencumbered by complex procedures or obscure ingredients. Luckily, I have just the dish to fit that bill.

Step away from the stove! Raw, vegetable-based noodles are the key to beating the heat and simultaneously lightening up this satisfying savory treat. Delicate strands of carrots and cucumbers mingle together in crisp tangles of “pasta,” as vibrant as they are flavorful. Inspired by classic cold sesame noodles, the Chinese takeout staple has graced my table countless times but never in such a fresh format.

Cashew butter takes the spotlight for this round, adding a unique nuance to the nutty, lightly spiced sauce. Deceptively simple in composition, it doesn’t sound like anything particularly special on paper, but one taste and you’ll be hooked on that creamy cashew elixir, lavishing it over everything from salads to grilled tofu and beyond. Although you may end up with more than you need for this particular dish, trust me: It won’t be a struggle to polish off the excess in short order.

Carrot Cashew Noodles

Cashew Sauce:

6 Tablespoons Smooth Cashew Butter
1/3 Cup Vegetable Broth
2 Tablespoons Braggs Liquid Aminos or Low-Sodium Soy Sauce
2 Tablespoons Rice Vinegar
2 Teaspoons Light Agave Nectar
1 Teaspoon Toasted Sesame Oil
1 Clove Fresh Garlic, Finely Minced
1 Inch Fresh Ginger, Peeled and Grated
1/2 – 1 Teaspoon Sriracha

Carrot Pasta:

5 Large Carrots, Peeled and Shredded with a Julienne Peeler or Spiralizer
1 English Cucumber, Peeled and Shredded with a Julienne Peeler or Spiralizer
2 Scallions, Thinly Sliced
1/3 Cup Toasted Cashews, Roughly Chopped

This dish comes together very quickly and doesn’t keep particularly well once assembled, so make sure you’re good and hungry before you begin!

Start by preparing the sauce. Place the cashew butter in a medium-sized bowl and slowly add the vegetable broth, stirring constantly to loosen and smooth out the thick paste. Simply add the remaining ingredients, whisk thoroughly until homogeneous, and set aside. Kept separately in an air-tight container, the sauce should keep in the fridge for 1 – 2 weeks.

To finish the dish, toss together the carrot and cucumber noodles and begin by adding about half of the sauce. It may be difficult to combine everything with tongs or a spatula, so don’t be afraid to get in there and mix it up with your hands. Add more sauce as needed (don’t forget that carrots and cucumbers come in all different sizes, so your mileage my vary), incorporate the scallions, and toss to combine.

Move the mixture out onto a serving plate, top with chopped cashews, and enjoy!

Makes 2 – 3 Main Dish Servings; 4 – 5 Side Dish Servings

Printable Recipe

Cashew is King

Dense, silky smooth, capable of melting so slowly and seductively across the palate that it seems to linger far beyond the average taste; cashew ice cream has certainly come a long way. Once a mere glimmer in the eye of the mad kitchen scientist who dared venture outside the standard arsenal of readily available dairy alternatives, cashew ice cream has finally hit the mainstream, and in a big way thanks to So Delicious. Textural superiority provides the unshakable foundation for all of these nutty frozen desserts, unburdened by excessive gums or stabilizers like so many commercial options. This attention to ingredient detail allows the most basic of flavors, the vanilla-infused Creamy Cashew, to shine without any adulteration. Similarly, the unfussy Cappuccino boasts a perfectly balanced coffee flavor, deepened by a subtle hint of cinnamon in the afterglow of each frosty bite. What truly sets this line of nut-based pints apart from the pack in the freezer aisle, however, are their bolder, unabashedly indulgent flavor combinations.

Turtle Trails from the original Purely Decadent label has been my top pick for countless years, but now that I’ve tasted the sweet extravagance of Salted Caramel Cluster, I may just have a new favorite treat. So packed full of chunks that it’s difficult to scoop, this pint of cashew goodness is not messing around. Whole, full-sized, plump cashews smothered in crisp shells of dark chocolate litter the landscape, flanked by rivulets of flowing caramel sauce. Notes of browned, burnt sugar define the custard base, spiked with just the right amount of salt to propel the flavor into crave-worthy territory.

Dark Chocolate Truffle succeeds in delivering an equally intense dessert experience as well, clearly formulated with the unreformed, unapologetic chocoholic in mind. Strong chocolate ice cream with devilishly bitter edges cradles thin shards of shaved chocolate that shatter effortlessly between the teeth. Truly an “adult” chocolate ice cream, it would be a disservice to compare it to the average cocoa concoction. The plentiful truffles are even better than those found in the average box of chocolate, especially since you’ll always know exactly what you’re going to get; every scoop is delicious, just as promised.

If simple sugar cookies and cinnamon spice hold more allure when a sugar craving hits, then the Snickerdoodle would be just your speed. Reminiscent of a thick, icy glass of horchata, this comforting blend has the upper hand on the original beverage thanks to the abundant smattering of gluten-free cookie dough pieces found throughout. Each bite maintains a soft, supple chew, no matter how deeply the pint has been wedged into the back of the icebox. I couldn’t help but further the cookie theme by serving up a few scoops as ice cream sandwiches, but the beauty of this variety is each spoonful provides the full compliment of these childhood treats, without the hand-held mess.

Even in the increasingly crowded category of vegan ice creams, So Delicious manages to continue innovating, reinventing itself, and staying ahead of trends while still remaining genuinely delicious. These cashew ice creams deserve a place in your freezer- But I can promise that they won’t stay there very long.