3/17/2023 0 Comments Cashew flour![]() It comes in so many sizes and shapes, and has the best texture of any legume pastas I’ve tried. ![]() If you’re looking for a good brand of flour-free, high-protein pasta, I recommend banza chickpea pasta. This sauce is also super yummy as a sauce on other starchy foods such as potatoes or hominy, or try mixing it into cooked spinach for easy creamed spinach. I know that many people who follow my blog don’t eat flour or pasta for various reasons. I consider it one of my basic pantry staples. When warmed, it has a lovely, cheesy, almost stringy quality that I just love in any saucy situation. It has a slightly different texture and thickening quality than cornstarch, and I love it. Compared to more traditional thickeners like cornstarch, arrowroot is new on the scene and becoming increasingly trendy as a flour alternative.Īrrowroot is my go-to for thickening gravies, soups, and sauces. Arrowroot powder is tasteless, and is a compliant thickener in programs that otherwise don’t allow flours or starches, such as Bright Line Eating, Whole30, and Paleo. This sauce will keep well in the fridge for a while, so make a big batch and keep the cheesy cashew meals coming for days! What is Arrowroot Powder?Īrrowroot powder comes from a root vegetable, and is naturally vegan and gluten-free. It requires just a few ingredients and a blender. It’s vegan, oil-free, protein-packed, and is excellent when you want some comfort food but don’t want to feel gross afterward. Store any leftovers in the fridge or freezer to prevent it from going rancid (due to the natural fats found in them).This delicious, creamy sauce is super satisfying without being too heavy or too rich.Remember, when using whole cashews, this type of flour won’t get very fine Unless you push it through a fine-mesh screen to separate the different textures.Process until the cashew break down to a small granule texture. ![]() To get the finest grind, use the Vitamix dry container.Place the cashews in either a dry container that comes with the Vitamix, a high-speed blender, or a food processor.Make sure that there isn’t any moisture in the cashews. Start by soaking and dehydrating the cashews before using them to make the flour.If you do make extra, store it in an airtight container and store in the fridge or freezer to keep it fresh. This way, you won’t lose any possible nutrients. It is quick and easy, so it won’t take much time to do it on the spot, as long as you already have activated (soaked) and dehydrated cashews (an excellent habit to get into). I do recommend making this type of flour as needed. Having a variety of flours to lean on is great since so many of us are dealing with food allergies.ĭid you know that cashews technically are not nuts? Instead, they are the seeds found in cashew apples, a fruit that grows on trees in tropical climates. Such as in my recipe for raw Sugar Cookies or my Cashew Lemon Spritz Cookies. Almond flour, buckwheat flour, oat flour, and coconut flour are other blonde colored flours that are great for recipes where you want the end color to be lighter. Much like white flour in baked foods, it doesn’t add any flavor to the recipe.Ĭolor white is another reason that I turn to cashew flour. Cashew flour will lend an ever so slight sweet hint of flavor, but don’t count on the flavor to really shine through. heheĬashews don’t have a robust flavor of their own they are just a vessel for fat, creaminess, and beautiful ivory coloring. But watch out, they have been gaining great popularity in the cooked world too. First of all, cashews are a magical ingredient in the raw food world, regardless of what form you might use them in. So the burning question might be… Why would I want to make cashew flour? There are many reasons in my book.
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