Take your senses on an aromic journey with this recipe.

Ingredients

1/2 cup raw cashews
1/2 cup water
2 Tablespoons olive oil
1/2 cup yellow onion
1 fennel bulb
32 oz stewed tomatoes or canned diced tomatoes
4 cloves garlic
1/2 teaspoon sea salt
a couple dashes of fresh pepper
2 Tablespoons goat cheese
1/8 cup fresh basil

     Directions Below

 

 

 

 

Step ONE:

1/2 cup raw cashews

1/2 cup water

Soak cashews in water for about 15 minutes. Purée with immersion blender* until creamy. Set aside.

Step TWO:

2 Tablespoons olive oil 

1/2 cup yellow onion, chopped

1 fennel bulb, chopped

Heat olive oil in large pot. Add onion and fennel. Cook on medium heat for 15 minutes stirring occassionally. 

Step THREE:

32 ounces stewed tomatoes, or canned diced tomatoes

4 cloves garlic, crushed

1/2 teaspoon sea salt

a couple dashes of fresh pepper

2 Tablespoons goat cheese

1/2 lemon, juiced

1/8 cup fresh basil, chopped

Add tomatoes, garlic, salt and pepper to Step TWO. Bring to soft boil. Reduce to medium heat. Use your immersion blender (or blender) to blend all ingredients until smooth. I blend it right on the stove. Add goat cheese and cook for 10 minutes stirring occasionally. Right before serving, stir in lemon juice. Place in serving bowl. Top with your desired amount of fresh basil. I like a lot! Enjoy!

Tip:

*When making cashew cream and not using an immersion blender, I have found you need to soak them 8-12 hours to get it really creamy. I'm all about keeping things simple and saving time. I've only used a blender maybe 2 times to make cashew cream. I learned pretty quick that an immersion blender is the way to do it!