Cashew chef9/6/2023 ![]() ![]() The puree isn’t essential to the dish, but it’s a great way of bringing it all together and looks good too. The colour of the puree will depend on how red/green your rhubarbs is. If I make it again in future I will be sure to update this post. I’m not including the recipe for that below because somewhere in my recipe book notes the quantities went awry, and I didn’t make a note of them when I recreated it (x30) for the event. To make that I poached some extra rhubarb in water with some golden caster sugar. I also made a smooth blended rhubarb puree for some decorative swirls on the plate. You can also use maple syrup with fresh grated ginger if you like. Not a lot as not everyone likes ginger as much as me, but enough to give it a tang. I don’t have room for that margin of error!Īdded to the roasted tin was the syrup from a stem ginger jar, as well as some of the stem ginger. Poaching can work, but in the blink of an eye it will disintegrate into a gooey mess. I find that roasting rhubarb is the best way to hold its shape. I’ve prepared it much the same way as I did for my spelt salad recipe for which I used forced rhubarb as it was earlier in the spring. Outdoor rhubarb emerged in the UK this April, and you should expect to see it around for a fair few months yet. ![]() It also goes particularly well with rhubarb which is the seasonal fruit (or vegetable to be precise) that I wanted to showcase in the dessert. The brief for my supper club didn’t need to be vegan or dairy free at all (in fact there were only 3 vegan guests and none with a dairy allergy), but it is such a wonderful dessert and serving a vegan dish would enable me to serve the same dish to everyone. I’ve been making this lemon cashew cheesecake for over a year now, mostly on retreats. I thought I might as well take a photo of the dish which would guide my kitchen team on the night and then that would give me the chance to share it on here, for all the people that wanted to come but couldn’t make it, or who just like looking at pictures of food, I know how weird the internet is. Preparing for the supper club included testing all of my recipes, and practicing the plating too. I think the new year should start in May, not January! There has been a lot to reflect on the last few weeks! May always seems to be the month that big things happen, for me, as it was May I resigned from my 10 year job too (5 years ago now!). It was also my blog’s 7th birthday at the start of the month. But, I’ve only been once to the gym so not ready to use that as an excuse just yet. I also joined a gym, and had a weird 48 hour sickness bug. ![]() First there was a retreat in Italy to prepare for, carry out and recover from (in recovery mode I locked myself out of my house loosing some more valuable moments), and then there was a undeterminable amount of things to do to prepare for my first large scale Natural Kitchen Adventures supper club ‘The Seasonal Suppers’. ![]() I’ve neglected you this past month, but with very good reason. I served this vegan lemon cashew cheesecake with ginger roasted rhubarb at my first ‘Seasonal Suppers’ event this May. Soaked cashews do wonderful job along with tonnes of lemon juice to create a fresh take on a classic dish. Cheesecake in the loosest sense of course as there is no cheese in this cake. ![]()
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