Today has been one of those fleeting glimpses into the Spring season, and this Lemon Cashew Mousse is definitely inspired by today’s rare warmness. A light snack dip full of decadent cashew creaminess and refreshing lemon flavor. Slather it on some warm toast, stir it into a bowl of warm brown rice, drizzle it over steamed greens, use as a dip for fresh veggies or enjoy it as I did today: dolloped on fresh watermelon radish slices.
Eee! Today’s post is so exciting for me because of two main reasons:
1 // It’s my first post using my new DSLR camera (Canon Rebel T3i)! I finally splurged and bought
myself a big girl camera. I didn’t touch it for most of the week because I’ve been paranoid of
breaking it. Today is this baby’s first photo shoot with me! I’ve got a lot to learn but that’s half the fun of it.
2 // I had the rare opportunity to get in the kitchen with my dear friend and kitchen sister, Lisa. Her
wealth of nutrition knowledge and culinary talent has been such an inspiration for my own
culinary and career journey over the past year and a half. Seriously, the woman is a culinary
genius! Lisa is even in the works publishing her very first cookbook coming out later this year; I can’t wait to see it and to share it with you all! It focuses on adrenal and thyroid health and is co-authored by her friend Jill Grunewald of Healthful Elements, LLC. Until then, check out Lisa’s Facebook page, Cook to Nourish.
Ok, back to the recipe!
SHOPPING TIP // Purchase raw whole cashews in bulk and keep them in your fridge or freezer for optimal freshness. I always have a big bag on hand because they are such a versatile ingredient in many dairy-free cheeses, creams, sauces, and desserts. A must-have kitchen staple for every plant-based cook!
You might be wondering: aren’t cashews really high in fat? Cashews are lower in fat than many other nuts. The main form of fat in cashews is monounsaturated fat which is touted for it’s heart healthy benefits and studied for its ability to lower triglycerides in the blood stream. (Triglycerides are the fats from food that circulate the blood stream and heighten one’s risk for cardiovascular disease). Cashews are also a good source of the minerals copper, phosphorus, manganese, and magnesium. So eat cashews in moderation. Don’t eat the whole blender full of today’s Lemon Cashew Mousse! And if you’re opting for raw cashews, 2 tablespoons is a good serving size or the amount that fits in the palm of your hand.
For this recipe you will want to soak your cashews overnight, or at least an hour in warm water. This will help to soften the cashew and make it easier to blend, especially if you haven’t invested in a high powered blender yet. You’ll find many recipes that call for soaking nuts, which also helps to release phytic acid, a natural compound that binds to nutrients like zinc and iron and makes them less bioavailable during digestion.
Lemon Cashew Mousse will keep in the fridge for 5-7 days, but it will probably be devoured even sooner than that.
Lemon Cashew Mousse Yields about 3 cups Ingredients: 2 cups raw cashews, soaked overnight 1/2 cup water 1/4 small red onion 1 teaspoon garlic powder (or 2 peeled garlic cloves) 2 tablespoons nutritional yeast Juice of 1 lemon (about 3-4 tablespoons) 1/2 teaspoon fresh lemon zest 1/4 teaspoon sea salt 2 green onions, diced for garnish 1/4 bunch of parsley, diced for garnish
Drain cashews and add all ingredients into the blender in the order listed, omitting the green onions and parsley. Blend until smooth! Taste, and add more lemon zest if desired.
Transfer cashew mousse into a small bowl and either stir in green onions and parsley or reserve for garnishing.