Cashew Cream & Carrot Galette

I am pretty obsessed with cashew cream now. It’s so easy to make, can easily be used in sweet and savory dishes. It has enough umph to be a key ingredient and not just a topping and just tastes really good. I used it to make a carrot galette for Shavuot. As Jews, we love interpretation, reinterpretation and debate and what better way to do so on Shavuot than to celebrate with cashew dairy? Also, scroll to the bottom for more of my other Shavuot dishes.

Cashew Cream and Carrot Galette

Ingredients
1.5 cups cashews
2 large carrots scrubbed and very thinly sliced lengthwise
2 puff pastry (pre-made)
1 lemon
2 tbsp nutritional yeast  (aka nooch)
olive oil
dried or fresh herbs. I used tarragon and oregano
salt and pepper

Preparation
1. Remove the puff pastry and let defrost.
2. Preheat over to 400.
3. Pour boiling water over the cashews and let sit for at least 15 minutes.
4. Thinly slice the carrots. Place in a bowl, toss with olive oil, salt and pepper and lots of fresh or dried herbs (several tablespoons)
5. Once the cashews are ready, drain the water. Place in a blender and squeeze lemon juice, nutritional yeast, salt and pepper. If you don’t have nutritional yeast you can skip it but it gives a good nutty flavor. Add about 1/4 cup water and more as needed. Blend well until smooth.
6. Put parchment paper on a large baking sheet.  Roll out the puff pastry and spread the cashew cream top (not too thick but not too thin). Place the carrots on top in rows.
7. Place in over and bake for approximately 20 minutes until lightly browned.

B’tayavon v’chag samaech!

Click here for my other Shavuot recipes, including chia pudding, bourekas and ice cream.