Veggie Burger Atelier by Nina Olsson

Author:Nina Olsson
Language: eng
Format: epub
Publisher: Rockport Publishers
Published: 2018-03-13T04:00:00+00:00

CASHEW TOUM

GARLIC | LEMON | CASHEWS

A real garlic hit! The Middle Eastern version of aioli—toum! My version swaps some of the olive oil for cashew cream, and it’s delicious!

1 whole head garlic, peeled

11/2 teaspoons salt, plus more as needed

Juice of 1 lemon, plus more as needed

31/2 ounces (100 g) cashews, soaked for 1 to 3 hours in enough water to cover and drained

6 tablespoons plus 2 teaspoons (100 ml) extra-virgin olive oil

1. In a blender or food processor, combine the garlic, salt, and lemon juice. Process until puréed.

2. Add the soaked cashews and blend until smooth.

3. Add a small bit of water if it’s too dry. Taste and adjust with more lemon juice and salt if needed. Refrigerate in an airtight container or jar where it will keep for 3 to 4 days.

Makes 5 to 7 ounces (150 to 200 g)

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