CASHEWS IN ITALIAN RECIPES

Steps:

• Bring 2 cups water to a boil in a tea kettle or small saucepan. Place 2 cups cashews in a medium heatproof bowl and cover with boiling water. Cover bowl with a plate or plastic wrap and let sit 10 minutes.
• Strain cashews through a fine-mesh sieve into another medium bowl, reserving soaking liquid.
• Transfer nuts to blender, then add 1 cup herbs, 2 Tbsp. vinegar, 1 Tbsp. salt, and half of soaking liquid.
• Blend on medium speed, scraping down sides with a spatula and adding more soaking liquid as needed, until cashew cream is very smooth and the consistency of yogurt, 1–2 minutes.
• Using spatula, transfer cashew cream to a medium bowl. Serve with crudités alongside.

Steps:

• Preheat oven to 375°. In a bowl, cream together butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine dry ingredients; add alternately with sour cream to creamed mixture. Stir in chopped cashews. Drop by tablespoonfuls onto greased baking sheets. Bake until lightly browned, 8-10 minutes. Cool on a wire rack. For frosting, lightly brown butter in a small saucepan. Remove from the heat and cool slightly. Add cream and vanilla. Beat in confectioners' sugar until smooth and thick. Frost cookies; top each with a cashew half.