Onion cream3 large onions
Salt to taste
Lemon juice to taste
Olive oil to taste
Coat the onions lightly with oil and roast them at 400°in a skillet or roasting pan that fits them snugly for about 45 minutes, or until they are very dark on the outside and molten soft on the inside - the insides should not have taken on any color. Cool.
Once they have cooled, remove the peels and place the onions into a blender. Blend until very smooth, 3 - 5 minutes. Finish by adding salt, lemon juice and olive oil, to taste. Blend 20 to 30 seconds more. Adjust seasoning if necessary.
Use as you would cream to finish a dish.
Can be stored in the refrigerator for up to three days or frozen for up to two weeks. If kept by either method, blend for 20 to 30 seconds to reincorporate before using.
Cashew cream
2 C raw cashews
8 C boiling water
Cover the raw cashews with the water in a large bowl. Cover with a clean kitchen towel and let stand for 6 to 8 hours. Drain the cashews and blend in a blender with 1/3 to 1/2 cup cold water for 5 minutes, or until smooth and thick, like sour cream.
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