Maple Spiced Pumpkin Cashew Cream
 

This is a sweet version of traditional cashew cream and excellent for metallic taste or bitter taste.

Alyx

Suitable to eat when you have these side-effects:

Suitable to eat when you have these side-effects:

Makes: About 1½ cups

Prep & cooking time: 25 minutes + 15 minutes soaking time

1

Ingredients:

  • ½ small butternut pumpkin, peeled & diced into 2cm pieces
  • Olive oil
  • 2 teaspoons Christmas Cake & Pudding Spice (see note)
  • 1 small clove garlic, peeled or 1 teaspoon minced garlic
  • ½ cup cashews, soaked for 15 minutes in 150ml hot water
  • 1 tablespoon freshly squeezed lemon juice
  • ¼ cup shredded parmesan cheese or 2 tablespoons nutritional yeast, optional
  • Salt & pepper to taste

Method

  • Preheat an oven to 180ºC. In a bowl, coat the diced pumpkin in olive oil and spice. Pour onto a lined baking tray and put in the oven for 20 minutes or until nicely roasted but not crisp. Remove from the oven and allow to cool.
  •  Add all the ingredients including the cashew water to a blender and blend until creamy and smooth. 
  • Store in the fridge and use within a couple of days. Use as a gravy alternative, pasta sauce or dip. This can also be eaten on its own.

For Dry Mouth or Difficulty Swallowing: Stir through extra Greek yoghurt or coconut yoghurt before serving for added moisture.

Note: This spice blend can be purchased from Gewertzhaus. Their Pumpkin Pie Spice blend would work just as well in this recipe. Alternatively, use a mix of cinnamon, coriander, ginger, clove and nutmeg to taste. 

Breakfasts

Vege & Vegan

Mains

Soups

Desserts

High
Protein

Snacks & Treats

Drinks & Smoothies

Suitable to eat when you have
these side-effects:

Makes: About 1½ cups
Prep & cooking time: 25 minutes + 15 minutes soaking time

  • ½ small butternut pumpkin, peeled & diced into 2cm pieces
  • Olive oil
  • 2 teaspoons Christmas Cake & Pudding Spice (see note)
  • 1 small clove garlic, peeled or 1 teaspoon minced garlic
  • ½ cup cashews, soaked for 15 minutes in 150ml hot water
  • 1 tablespoon freshly squeezed lemon juice
  • ¼ cup shredded parmesan cheese or 2 tablespoons nutritional yeast, optional
  • Salt & pepper to taste
  • Preheat an oven to 180ºC. In a bowl, coat the diced pumpkin in olive oil and spice. Pour onto a lined baking tray and put in the oven for 20 minutes or until nicely roasted but not crisp. Remove from the oven and allow to cool.
  •  Add all the ingredients including the cashew water to a blender and blend until creamy and smooth. 
  • Store in the fridge and use within a couple of days. Use as a gravy alternative, pasta sauce or dip. This can also be eaten on its own.

For Dry Mouth or Difficulty Swallowing: Stir through extra Greek yoghurt or coconut yoghurt before serving for added moisture.

Note: This spice blend can be purchased from Gewertzhaus. Their Pumpkin Pie Spice blend would work just as well in this recipe. Alternatively, use a mix of cinnamon, coriander, ginger, clove and nutmeg to taste. 

Makes: About 1½ cups

Prep & cooking time: 25 minutes + 15 minutes soaking time

  • ½ small butternut pumpkin, peeled & diced into 2cm pieces
  • Olive oil
  • 2 teaspoons Christmas Cake & Pudding Spice (see note)
  • 1 small clove garlic, peeled or 1 teaspoon minced garlic
  • ½ cup cashews, soaked for 15 minutes in 150ml hot water
  • 1 tablespoon freshly squeezed lemon juice
  • ¼ cup shredded parmesan cheese or 2 tablespoons nutritional yeast, optional
  • Salt & pepper to taste

For Dry Mouth or Difficulty Swallowing: Stir through extra Greek yoghurt or coconut yoghurt before serving for added moisture.

Note: This spice blend can be purchased from Gewertzhaus. Their Pumpkin Pie Spice blend would work just as well in this recipe. Alternatively, use a mix of cinnamon, coriander, ginger, clove and nutmeg to taste. 

  • Preheat an oven to 180ºC. In a bowl, coat the diced pumpkin in olive oil and spice. Pour onto a lined baking tray and put in the oven for 20 minutes or until nicely roasted but not crisp. Remove from the oven and allow to cool.
  •  Add all the ingredients including the cashew water to a blender and blend until creamy and smooth. 
  • Store in the fridge and use within a couple of days. Use as a gravy alternative, pasta sauce or dip. This can also be eaten on its own.

Method

  • Place all the teriyaki sauce ingredients into a bowl and stir until the sugar has dissolved.
  • Place the salmon in the same bowl and and turn to thoroughly coat. Cover and place in the fridge to marinate no less than 20 minutes and no more than 2 hours.
  • Place a non-stick frying pan over a medium heat and add the salmon fillets skin side down. Keep the remaining marinade in the bowl. Cook for a few minutes and then add the remaining marinade over the fish. 
  • Turn the salmon and continue cooking until done to your liking. Brush the salmon with the marinade in the pan throughout the cooking process.
  • Serve on homemade fried rice.

Homemade Fried Rice

  • Cook rice according to packet instructions. 
  • In a non-stick pan, heat the sesame oil and add the remaining ingredients. Cook stirring until the vegetables have softened. Add the rice and stir to combine.

Breakfasts

Vege & Vegan

Mains

Desserts

Soups

High Protein

Snacks & Treats

Drinks & Smoothies

Breakfasts

Vege & Vegan

Mains

Drinks & Smoothies

Soups

High Protein

Snacks & Treats

Desserts