Cover 10 oz raw unsalted cashews in boiling water. Let stand 15 min.
Saute in 3 T oil over medium low, 1 c thinly sliced shallots, 3 closes garlic sliced, 1 tsp fine sea salt.
Cook covered 12 min until tender, stirring occasionally.
Uncover, increase heat to high and cook and stir 3 min until golden brown.
Drain cashews, transfer to food processor.
Add 1/2 c water, 1/4 c apple cider vinegar, 1 tsp smoked paprika. Process 5 min until smooth.
Fold in half shallots mixture.
Top with raining to serve.
Saute in 3 T oil over medium low, 1 c thinly sliced shallots, 3 closes garlic sliced, 1 tsp fine sea salt.
Cook covered 12 min until tender, stirring occasionally.
Uncover, increase heat to high and cook and stir 3 min until golden brown.
Drain cashews, transfer to food processor.
Add 1/2 c water, 1/4 c apple cider vinegar, 1 tsp smoked paprika. Process 5 min until smooth.
Fold in half shallots mixture.
Top with raining to serve.
No comments:
Post a Comment