Recipe
Banh Mi with Cashew Fruit Meat
INGREDIENTS
- *1 medium size carrot, shredded or ribboned
- *1 bunch radish, sliced
- 1 ½ cups water
- ¾ cup vinegar
- 2 tbsp salt
- 3 tbsp sugar
- 1 tbsp avocado oil
- 3.5 oz CajuLove cashew meat
- 2 tbsp tamari
- ½ lime, juice
- 1 tsp coconut sugar
- garlic clove, minced
- ¼ tsp chili sauce (optional)
- baguette, sliced lengthwise
- ¼ c vegan mayo
- 1 tsp Sriracha
- cucumber
- jalapeno
- cilantro
METHOD
- Begin by “quick-pickling” the carrots and radish. To prepare, bring a medium saucepan of water and salt over medium-high heat. Add sugar, vinegar, and pickling spices of choice (if using) and bring to a boil. Once the sugar has dissolved, remove saucepan from heat and let cool completely. Once cooled, add carrots and radish to a mason or pickling jar and cover with pickle brine. Cover and let chill for about 30 minutes.
- Preheat oven to 375 degrees Fahrenheit.
- In a small bowl, mix together tamari, lime juice, coconut sugar, minced garlic clove, and chili sauce. Set aside.
- In another small bowl, mix together vegan mayo and Sriracha. Set aside.
- Place baguette in oven (about 5-7 minutes while preparing cashew meat)
- In a small skillet, heat avocado oil on medium-high heat. Add CajuLove cashew meat to skillet to heat, about 3 minutes. Then add the tamari mixture and cook for another 3-4 minutes to flavor, mixing frequently. Remove from heat.
- Remove baguette from oven. Spread Sriracha mayo on baguette, then layer cashew meat, pickled carrots and radish, cucumber, jalapeno, and cilantro.
- Slice if desired and enjoy!