Sour Kream and Onion Cashews!

[sarahfae]

I think I've created THE BEST snack ever - at least to me.
Since I came up with this simple flavor-packed snack I've felt SO much more secure in my ability to stick with raw food...all because of a little nut, and some spices.
If you're like me, and love salty foods, and battle the urge to pick up a bag of potato chips in your weak moments, you HAVE to give this recipe a try! If you're not the "sour cream and onion" kinda gal/guy then sit tight - I'll be coming up with a barbeque and cheezey version of these very soon.

I wanted to hold off on sharing this recipe because I didn't want to over-kill with posting, but I just couldn't wait!


"Sour Kream and Onion Cashews" ---

4 C Raw Cashews
2 Circles Agave
1 Cap full Apple Cidar Vinegar
- In a bowl combine Cashews, Agave and Vinegar. Mix well and set aside.

Dry ingredients:
4 tsp Onion powder
2 tsp Dillweed
1/2 tsp Garlic Powder
1 tsp Green Bellpepper powder - can sub w/ Paprika
1 tbsp dried Chives
Seat Salt and Pepper to taste
- In a bowl combine the above dry ingredients and sift/mix well.

Mix dry ingredients evenly throughout Cashews.
Spread Cashews on telexflex dehydrator sheets and dehydrate for 2 hours - until crunchy. Store in air tight container in the fridge for maximum freshness.
As tempted as you might be to eat them all at once I'd advise against it, or you'll end up with an upset tummy.
Carry a baggy of them in your purse or back pocket for light snacking in between meals.

Little Sister Quote [upon tasting them]:
"Mmmm! It tastes buttery!"

Comments

[dolmadez.livejournal.com]

Ooh! I'm interested to read the cheezy and BBQ flavored varieties!

[sarahfae.livejournal.com]

Yay! As soon as I buy some more cashews I'll be on it! :]

[pippappip.livejournal.com]

this looks absolutely delicious!! i think i am going to try this out!

i just have two questions:
-is it necessary to dehydrate the cashews? i know if i don't they won't be as cruchy, but would it be okay not to? (living in res at uni - no dehydrators around here!)
-what IS agave? i'm from australia and have never heard of it. what is it similar to?

thank you!!!

[beatle2102.livejournal.com]

The agave question came up in the food_dehydrator community just yesterday (in reference to raw coconut truffles), also from someone in Aus who didn't know what it was. I'm going to be lazy and copy-paste my response here in the hope it might help:

I couldn't find any Agave in Australia -- the guys at Woolies had no clue what I was talking about. Yet it's everywhere here in the States.

You can substitute a simple syrup (homemade from white sugar) for the agave if you want, though to fully replicate agave you'll probably want the syrup on the thicker side. You could also try golden syrup (which is nigh on impossible to find here in the US!), or, as you suggested, maple syrup -- though golden syrup is obviously a bit cheaper in Aus. The problem with using golden or maple syrup is that Agave tends to be quite mild in taste, yet also quite sweet, while golden or maple syrup have their own distinct tastes which might overtake the truffles.

You could also maybe try corn syrup (though I think it might be a bit too bland?) or brown rice syrup. I have all the ingredients for those truffles at home, so I might try making half a batch with brown rice syrup and half with agave and see if there's much difference.

Obvs if you're 100% raw you can't do the simple syrup or some of the other options, although maybe some dates soaked in warmish water and then mushed up might substitute? (though it won't look too pretty) Agave is a bit thicker than maple syrup -- close to honey, and I don't know if the viscosity of the agave is vital to recipe.

[sarahfae.livejournal.com]

beatle2102 pretty much summed it up. if you're not against eating honey then it would also make a fair substitue for Agave. if you're wanting to one hundred percent raw but don't have Agave handy then you could do one of two things at home:

one fourth cup of water mixed with half a teaspoon of steevia. this makes a very sweet sugar-like water, you'll notice the taste is different, and it's obviously not thick like Agave syrup, but it will sub ok in certain situations. just be sure to use very sparingly because of the acsess liquid factor and the acsess sweetness factor. steevia is a very high potentcy.

the other option would be to use two or three medjool dates, pitts removed and soaked in warm water for about ten to fifteen minutes. place one fourth to one half cup of the soaking water and the dates into a food processor and blend until completely smooth.

on the dehydrator subject - nope, you don't have to have one for this, unless you want them crunchy. you could eat them right out of the mixing bowl! if you're not opposed to using a conventional oven then turn it on the lowest heat and put the cashews in for at most one half hour - keeping an eye on them to make sure they don't dry out too much.

[crescentmuse.livejournal.com]

This makes me want to cry it looks so yummy!

[laceyslostlove.livejournal.com]

Sarah you are such an inspiration. I'm gonna bite the bullet and pick up a dehydrator today.

[sarahfae.livejournal.com]

awww! do it!

[emilyrugbrn.livejournal.com]

i have all these ingredients at home, but thought i had nothing to eat lol :)

thanks!

[marci-ny.livejournal.com]

I want to eat the screen!!! These look AMAZING!!!!!!!

[sarahfae.livejournal.com]

i promise that the cashews taste better than your computer screen! :]

[rev-hank.livejournal.com]

sara I hope you dont ever feel like you are over posting.
I feel like we get all your love and great recipes for free!
I predict that you are going to be huge in the raw food movemnet and am wondering when you are going to get around to writing a book...

I dont post very often in here because I havent been raw since 2 summers ago. I kept the green smoothie and that was about it.
My heart was completely smashed into smithereans and now Im back on the wagon.
its easier to eat something raw when you dont feel like eating anything at all.

all of your posts have been kick ass and I really appreciate you.
just sayin. :)

[sarahfae.livejournal.com]

you are TOO kind!
seriously - your encouraging words are so wonderful and they strike a very deep chord. i'm really hoping to build up enough recipes for a book by next year. but at this point i've got so many other irons in the fire [with all of the other fun things i want to do] that i'm just enjoying and loving sharing recipes and pictures with you guys.
i wish i could give you big hugs!!