The Art of Growing
Produce on View at the Anchorage Museum
Many farmers or gardeners might describe the process of bringing a perfect head of lettuce from seed to table as an art. Right now, at the Anchorage Museum...
Culinaria Obscura
The earthiness of raw beet combined with velvety, rich cashews creates a sumptuous cream that is a perfect accompaniment to the spicy, fresh flavors of nasturtium soup. Not to mention that the brilliant red color of the cream against the soup’s deep green creates a showstopping plate. Leftovers of this simple-to-prepare cream can be used as a spread on crackers with smoked salmon, a dip for vegetables, or a (vegan) cheese substitute in pasta dishes.
Ingredients
SERVINGS: Serves 6 as accompaniment to nasturtium soup with plenty of leftovers
- 1 small beet, peeled and roughly chopped
- 1 cup raw cashews
- 2 tablespoons coconut milk or water
- 2 tablespoons nutritional yeast (optional)
- ½ teaspoon salt
Preparation
Soak cashews in boiling hot water for 15 minutes and drain. The cashews should be very soft.
Add all ingredients to a blender or food processor and purée. Add water if too thick to purée easily. The cream should be the consistency of yogurt.
Adjust salt to taste. Add garlic, chives, or a splash of apple cider vinegar for more savory, a dash of maple syrup or agave for sweet.
Dollop onto nasturtium soup, or, if you are feeling ambitious, put into a piping bag or Ziploc bag with the tip cut off, and pipe into a swirl.
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