High in healthy fats and a great source of protein and fiber, these legumes provide healthy the omega-3 fatty acids (as opposed to saturated animal fats) that help manage cholesterol levels. This helps avoid cardiac arrest, which is one of the leading causes of death in America, despite it being highly preventable through responsible eating.
The omega-3 fatty acids are also critical for fortifying cell membranes (the lipid layer) of brain cells! Pretty rad.
Raw and unsalted, you will find cashews in many traditional Indian foods, as well as in vegan recipes. One thing I like to make with them is a cheese-like spread that is great as a dip (almost like a hummus) or as a pizza topping.
Here’s how you make it.
- Raw, unsalted organic cashews (on sale this month for only $9.99 per pound!) — soaked
- Nutritional yeast
- Olive oil
- Sea salt (pink Himalayan is my favorite)
- Fresh squeezed lemon juice
- Garlic powder
- Ground black pepper
Now, as far as the quantities go, let your taste be the deciding factor. The last few times I’ve made it, I’ve used about 12 oz of cashews (I soak them in boiling hot water for about 20 minutes if I don’t plan ahead), three tablespoons of nutritional yeast, three tablespoons of olive oil, a whole lemon’s worth of squeezed juice, a cup of water, a teaspoon of garlic powder, and sea salt and ground pepper as the spirit leads.
Simply toss all these ingredients in your preferred blender and pulse until it reaches the desired texture. I like to be creamy and spreadable, but other might prefer it to be more like a liquid.