Did you know April is National Grilled Cheese Month? And if you ask me, the best thing to eat with grilled cheese is tomato soup. This is Larry’s favorite soup, I think. It’s really delicious and flavorful, and the creaminess comes from cashew cream. I make it quickly by keeping portions of cashew cream stored in the freezer. The recipe is a bit more refined than mine – it says to strain it after pureeing, but I don’t. It’s a little more rustic this way, and we love it. The recipe can be found here.
- Grilled Cheese Sandwiches
- Tomato Bisque (The Conscious Cook, p. 94)
I tried this last night; it was really delicious! You mention freezing the cashew cream, which I think is a great idea, but do how long does it keep? Have you used it in other recipes as a replacement for heavy cream? I was so enchanted with the transformation from a bowl of nuts to milky goodness that I’m now pondering what else I can do with it…
b
Glad you liked it! It’s definitely a favorite of ours. I freeze the cashew cream for up to 6 months.
I’ve tried it in a twice-baked fingerling potato (from the same book, http://talronnen.ca/recipes/twice-baked-potatoes) and they were terrific. I think it would be good in any cream-based soup. With veggies (creamy peas?), or as a base for a creamy pasta sauce. I’m a huge fan, although I haven’t tried out as much as I’d like.