Christmas
Thomas Keller Goes Vegan: Creamed Pearl Onions
Popular on Food52
6 Reviews
Eileen M.
November 18, 2019
I’m going to try this for Thanksgiving, I am confused about preparing the cashews. Do I add water (enough to cover) to the cashews before I blend them or is there enough water that has been soaked up by the cashews?
Noelle D.
November 18, 2019
Hi, so glad you’re trying, it’s ridiculously good! Sorry for confusion, found this recipe off food52 with more concise directions. Enjoy!
Soak the cashews in cold water overnight.
Drain cashews. Add them to a food processor and pulse a few times to grind them up.
With the motor running, drizzle in fresh water (start with 1 cup), stopping a few times to scrape the bowl of the food processor down. You can continue to add more water depending on how thick or thin you'd like the cream to be; for this recipe, think heavy cream.
Keep adding water until you like the consistency. Alternately, you can add the cashews and the water to a high speed blender and blend, adding water as needed, till you reach the desired consistency.
Soak the cashews in cold water overnight.
Drain cashews. Add them to a food processor and pulse a few times to grind them up.
With the motor running, drizzle in fresh water (start with 1 cup), stopping a few times to scrape the bowl of the food processor down. You can continue to add more water depending on how thick or thin you'd like the cream to be; for this recipe, think heavy cream.
Keep adding water until you like the consistency. Alternately, you can add the cashews and the water to a high speed blender and blend, adding water as needed, till you reach the desired consistency.
See what other Food52ers are saying.