Vegan Soul Food
Forget the ham hocks, vegetarian collards can still make delicious potlikker.
Easy
Use this vegan “cheese” as a dip for raw seasonal vegetables like carrots, radishes, cauliflower and cucumbers. It’s also great as a spread on bagels and pairs well with salmon, roasted vegetables and potatoes.
Ingredients
SERVINGS: 2 Cup(s)
- 2 cups raw cashews soaked in water about 4-6 hours, drained and rinsed*
- 1/2 cup whole garlic cloves (between 15-25 cloves depending on size), peeled
- Canola or vegetable oil
- 2 tablespoons lemon juice
- Salt to taste
- 1/2 cup chopped fresh chives
- 1/4 cup chopped fresh parsley
- *Roasted cashews can be used. Soak overnight, then drain and rinse.
Instructions
1. Place garlic cloves in a small saucepan with just enough oil to cover. Let simmer over low heat until garlic cloves are soft or lightly browned, 15-20 minutes. Strain oil and let garlic cool (reserve oil for other uses).
2. Place cashews, 1 tablespoon lemon juice and salt in the bowl of a food processor. Blend until smooth, scraping down sides of the bowl as needed. Add the second tablespoon lemon juice and a tablespoon or two of water to thin the mixture if needed. Taste before adding garlic and herbs. At this point the cream should have a plain flavor and smooth consistency.
3. Add garlic and herbs and blend until smooth and fully incorporated. Refrigerate for one hour before serving. Keep cashew cream for up to 5 days in the refrigerator or freeze in an airtight container for up to 3 months.
Vegan Eats Around Town
