Butternut squash velouté and cashew creamy leeks
15
20
10
No
Ingredients
For the Butternut squash and leeks velouté:
- Fry sliced leeks, onion and garlic in olive oi at medium high heat until leeks and onion melts and starts to roast a bit. Add squash cubes, mix well. Soak with chicken broth. Pepper. Bring to a boil and simmer 20 minutes until squash tenders.
- Set in the mixer until obtaining a smooth texture. Add cashew cream, season and mix again. When serving, garnish with a few fresh chives.
For the cashew cream:
- In a container with an hermetic lid, soak raw cashews within enough water to cover all cashews. Refrigerate 4 hours. Rince cashews and set in a mixer bowl. Add 100 ml of water and activate the mixer until obtaining a smooth, creamy and homogenized mixture of cashews and water. Cashew cream may be kept a few days in the refrigirator. May be used with desserts or main meal by replacing milk or any dairy products. This basic preparation is frequently used for vegan cooking.
Preparation
Side-by-side mode- Fry sliced leeks, onion and garlic in olive oi at medium high heat until leeks and onion melts and starts to roast a bit. Add squash cubes, mix well. Soak with chicken broth. Pepper. Bring to a boil and simmer 20 minutes until squash tenders.
- Set in the mixer until obtaining a smooth texture. Add cashew cream, season and mix again. When serving, garnish with a few fresh chives.
For the Butternut squash and leeks velouté:
- Fry sliced leeks, onion and garlic in olive oi at medium high heat until leeks and onion melts and starts to roast a bit. Add squash cubes, mix well. Soak with chicken broth. Pepper. Bring to a boil and simmer 20 minutes until squash tenders.
- Set in the mixer until obtaining a smooth texture. Add cashew cream, season and mix again. When serving, garnish with a few fresh chives.
For the cashew cream:
- In a container with an hermetic lid, soak raw cashews within enough water to cover all cashews. Refrigerate 4 hours. Rince cashews and set in a mixer bowl. Add 100 ml of water and activate the mixer until obtaining a smooth, creamy and homogenized mixture of cashews and water. Cashew cream may be kept a few days in the refrigirator. May be used with desserts or main meal by replacing milk or any dairy products. This basic preparation is frequently used for vegan cooking.
Chef’s note
This recipe is amazing. It is worth of all great reception. Vegan and nourishing, it will please all guests.
Cashew cream
Yield : 250 ml
Time of preparation : 5 minutes
Time of soaking : 4 hours
Category : soup
Ingredients
100 g of raw cashew
100 ml of water
Water for soaking
Preparation
In a container with an hermetic lid, soak raw cashews within enough water to cover all cashews. Refrigerate 4 hours. Rince cashews and set in a mixer bowl. Add 100 ml of water and activate the mixer until obtaining a smooth, creamy and homogenized mixture of cashews and water. Cashew cream may be kept a few days in the refrigirator. May be used with desserts or main meal by replacing milk or any dairy products. This basic preparation is frequently used for vegan cooking.
