Wild Garlic Cashew Cream with Tamarind Broccolini by Tanerxaydin

Ingredients

• 1 cup raw cashews, soaked in hot water for 30 min (or overnight in cold)
• 1/2 cup packed wild garlic leaves (or ramps/garlic scapes)
• 1/2 cup water (or unsweetened plant milk)
• 1 tbsp lemon juice
• 1/2 tsp salt, plus more to taste
• 1 lb broccolini, trimmed
• 1 tbsp neutral oil
• 2 cloves garlic, minced
• 2 tbsp tamarind paste (seedless)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp water
• 1/4 cup chili crisp
• 1 tbsp brown sugar
• 1 tsp soy sauce

Instructions

1. If not pre-soaked, soak cashews in hot water for at least 30 minutes, then drain. In a blender, combine soaked cashews, wild garlic, 1/2 cup water (or plant milk), lemon juice, and 1/2 tsp salt. Blend until completely smooth and creamy, about 2-3 minutes, scraping down sides as needed. Set aside.
2. Heat 1 tbsp neutral oil in a large skillet or wok over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant. Add broccolini and sauté for 5-7 minutes, stirring occasionally, until bright green and tender-crisp.
3. In a small bowl, whisk together tamarind paste, 1 tbsp soy sauce, and 1 tbsp water. Pour over the broccolini in the skillet. Toss to coat and cook for another 2-3 minutes, allowing the sauce to thicken slightly and coat the broccolini. Remove from heat.
4. In a small saucepan or skillet, combine chili crisp, brown sugar, and 1 tsp soy sauce. Cook over medium-low heat for 3-5 minutes, stirring constantly, until the sugar dissolves, the mixture darkens slightly, and becomes syrupy and caramelized. Be careful not to burn it.
5. Divide the sautéed broccolini among serving plates. Drizzle generously with the wild garlic cashew cream. Spoon the caramelized chili crisp over the top and serve immediately