Rosemary-Miso Cashew Cream

4.99 from 154 votes

This Rosemary Miso cashew cream adds decadence to hearty fall and winter foods and is a particularly great flavor booster for dishes featuring winter squash, pumpkin, or mushrooms.

Cook Time10

Soaking Time15

Total Time25

Course: Condiment

Cuisine: American

Diet: Vegan

Servings:

Author: Nisha Vora

Ingredients

2 tablespoons extra virgin olive oil
4-5 large rosemary sprigs
1 cup (135g) raw cashews, soaked in cool water overnight (or boil with water in a saucepan for 15 minutes)
½ - ¾ cup cup (120 - 180 mL) water (see the cashew : liquid ratios in the blog post)
2 cloves garlic, roughly chopped
1/2 teaspoon sea salt + more to taste
Freshly cracked black pepper to taste
2 tablespoons nutritional yeast
2 tablespoons lemon juice
1 tablespoon white or yellow miso paste
1 teaspoon spicy brown mustard or Dijon mustard

Instructions

Make the rosemary-infused olive oil: Heat a skillet over medium heat and add the 2 tablespoons extra virgin olive oil over medium heat. Once the oil is shimmering, add the rosemary sprigs. Allow the rosemary to cook for a bit, tossing the sprigs around occasionally, until the oil is bubbling and smells very fragrant, about 2 to 3 minutes. Discard the herbs using a slotted spoon and reserve the oil.
Drain the cashews and rinse with fresh water.
Add the cashews to a high-powered blender or food processor along the rosemary-infused olive oil, garlic, salt, pepper to taste, nutritional yeast, lemon juice, miso, and mustard. Blend on high speed until smooth, thick and creamy, scraping down the sides with a silicone spatula as you go. This will take about 2 minutes in a high-powered blender like a Vitamix, or about 4 minutes in a food processor.
Taste and adjust for seasonings, adding more miso paste for a rich umami bite, more lemon juice for acidity, or more mustard for sharp pungency.

Video

MY MEAL PREP SECRET WEAPON | vegan meal prep essentials (+ PDF guide)

Nutrition