For the base- Cream:
1 cup raw cashews
1 cup Cool Earth Creamery Oat Milk
For the simple syrup:
¼ cup Lake Missoula Tea Company Pleistocene Peach Herbal Tea
1 cup granulated sugar
1 cup water
For the Peachy Cream:
¼ cup simple syrup
1TBSP Olive U Bordeaux Cherry Dark Balsamic Vinegar
1 tsp Kosher Salt
Place the cashews and the oat milk in the blender or bullet shake and allow to sit for at least an hour.
In the meantime, make the simple syrup. In a 2-quart pot, add the water and sugar. Boil. Reduce heat to medium and add tea leaves.
Simmer for 15-20 minutes and allow liquid to thicken and become syrupy.
Remove from heat and strain.
Allow to cool off and refrigerate.
Combine ¼ cup of the simple syrup with oat cream, bordeaux cherry balsamic, and salt to make the peachy cream.
Taste, and if you like it sweeter, add more simple syrup.
*Many thanks to Chef Claudia Krevat for incorporating Olive U Balsamic Vinegar in this amazing recipe at the 2024 Food & Beverage Show. For more recipes from Chef Claudia, go to:
1 cup Olive U Garlic balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1/2 tsp garlic powder
1 Tbsp Worcestershire sauce
1 Tbsp Dijon mustard
1/4 tsp salt
1/4 tsp black pepper
Whisk together all ingredients in a medium saucepan.
Bring to a boil. Reduce heat and simmer over medium heat
until thickened, about 15 minutes.
1 tbsp Garlic Balsamic Vinegar
½ cup Oregano Infused Olive Oil
Freshly ground black pepper
A pinch of red pepper flakes
Grated Parmesan or Romano cheese
Place the Oregano Infused Olive Oil in a shallow bowl. Add some Garlic Balsamic Vinegar in the center.
Sprinkle some red pepper flakes, ground black pepper and salt.
Top it with a coating of Parmesan or Romano cheese.
2 cups fresh Basil
3 Garlic Cloves
1/4 cup Basil Lemongrass Olive Oil
1/2 cup Pine Nuts
Strip Basil leaves from stems, and add to food processor, along with Avocado, pine nuts, and garlic.
Pulse until finely chopped.
Add Basil Lemongrass Olive Oil.
Form a thick paste.
2 cloves Garlic
2 tsp Italian Seasoning
10 grinds Black pepper
3 pinches Salt
1/4 cup Oregano Olive Oil
3 Tbsp Red Wine Vinegar
Blend well until it makes a thick dressing.
1 tbsp dried minced garlic
1 tbsp dried parsley
1 tbsp dried basil
1 tbsp dried rosemary
1 1/2 tsp dried oregano
1 tsp crushed red pepper flakes
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 c Tuscan Herb Olive Oil
Mix all dry ingredients together in small bowl, then add oil.
1 clove garlic (minced)
1 tsp Dijon mustard
2 tbsp Meyer Lemon Olive Oil
1/4 c lemon juice
1/2 tbsp basil (finely chopped)
2 tbsp parsley (finely chopped)
Optional: dash of salt and pepper, to taste
In a small bowl, combine the minced garlic, the Dijon mustard, olive oil and lemon juice and use a fork or a small whisk to whisk everything together until fully incorporated and the olive oil won't separate. This will probably take a minute or two longer than you think.
Next, stir in the finely chopped fresh basil and fresh parsley and combine well.
Finally, taste your dressing, and add a bit of salt and pepper to taste, if you'd like and stir or whisk together again to combine.