I had just a cupful of cashew left, so decided to make a "Cashew Tofu!" The way you make is similar to "Goma Tofu." (See my previous post: http://rawmariko.blogspot.com/2014/05/goma-dofu-tofu-i-love-shojin-ryori.html)
I made a round one this time. :)
Ingredients:
Raw cashews --- 1.5 cup
Kudzu root powder --- 1/2 cup
Distilled water --- 2.5 cups
Sea salt --- a sprinkle
Toppings --- ginger, cucumber
Sauce --- ginger kudzu soy sauce
Direction:
1. Soak the cashews in distilled water for a day.
2. Drain water.
3. Blend cashews with 2.5 cup water.
4. Strain blended cashew water.
5. Get as much 'clear and strained cashew water' as possible. (You can use a 'strainer cloth' for better result)
6. Pour the "cashew water" and kudzu powder in the saucer pan. First, dissolve the kudzu. Then, heat the content in low-medium heat. Keep mixing till thickened.
7. Pour the content into a container of any shape you like. (I used a half moon cooking mold) Cover it with a plastic wrap and refrigerate for a few hours or longer (till hardened)
8. Serve chilled with ginger-cucumber garnishing with ginger-soy sauce!
Don't throw away the "cashew pulp!"
You can use it in smoothies, salads and cooked meals!
I made a salad!
(banana, avocado, apple and cashew pulp salad with strawberry cashew dressing!)
Enjoy deliciously healthy living! :)
