These Are Not Your Average Nut Dishes

I adore nuts and legumes. we adore my almond croissants, my pecan pies, my peanut “nutter butter” cookie a distance of a cooking image during Sweet Cheeks Q, that we can examine from my cold, passed hands.

But each now and afterwards in my culinary adventures, we event on some-more innovative uses of nuts that merit attention.

If we have a bulb allergy, we are hereby free from your avocation to try these dishes, though differently we will accept no excuses.

The cheesecake during True Bistro doesn’t have any cheese, though don’t worry since we won’t skip it. The “cashew cheese” is tawny adequate to make we forget about other cheesecakes.

The Cashew Cheese during True Bistro, Somerville

Described in a Boston Globe as “an oasis of worldly dining that only so happens to be vegan,” True Bistro during Teele Square in Somerville abstains from regulating animal products — meat, fish, poultry, eggs, dairy, and sugarine — though we won’t skip them, since he uses other mixture so creatively.

Case in point: Chef Stuart Reiter sprouts wheat berries submerged in filtered H2O to emanate “rejuvalec,” that he afterwards uses as a enlightenment for fermenting nuts, that gives us a enchanting “cashew cheese.”

Other nuts can work, and he infrequently uses them, though prefers cashews. “Lots of other nuts possibly don’t mangle down excellent adequate or explain too clever of a flavor,” says Reiter. Pine nuts, for instance, repress a dish, while almonds need bark and furnish a grittier texture, some-more same to feta.

The cheesecake-with-no-cheese (so, cake?) is creamier and some-more smashing than any you’d imagine, featuring a strawberry whirl and surfaced with a few skinny slices of crispy sugared strawberries.

The membrane tastes like graham cracker though is indeed done with almonds and dates. It took a series of iterations to replicate a hardness Reiter was aiming for.

The “Devil on Horseback” tastes like hazed bacon wrapped around a date pressed with tawny cheese, though is indeed smoked tofu — 21st Century Tofu in Jamaica Plain, a best around, says Reiter — encasing a date pressed with cashew cheese.

For a healthier dish, a roasted beet and fennel salad (pictured above) stars vast coins of golden beets, with arugula, hazelnut, Dijon dressing, balsamic, and a allegation of ricotta-like cashew cheese. The miscellany of uninformed vegetables is as tantalizing as a plating is pretty.

Teele Square, 1153 Broadway, Somerville, 617-627-9000,

The passion fruit mousse during Elephant Walk is bedecked with uninformed pineapple baked in dim rum, sugarine and lemon juice, served atop a crispy bombard of “almond lace.”

The Almond Lace during Elephant Walk, South End and Cambridge

Start your dish during this French/Cambodian grill with a nataing appetizer: belligerent pig simmered in spiced coconut divert with crispy jasmine rice, over correct famous as The Best Cambodian Dish Ever.

Then, as good as a entrees are, make certain we save room for dessert. There are few flavors that roar bliss utterly like a sunshine-y passion fruit. Here, it shows adult in a pleasant treat; a mousse that is sharp and sweet, bedecked with uninformed pineapple baked in dim rum, sugar, and lemon juice, and served atop a crispy bombard of “almond lace.” The cookie-like edging is done with a ethereal mix of almond flour, sugar, eggs, and sliced almonds.

1415 Washington St., Boston, 617-247-1500;

The “Banana Wanna Date?” smoothie during Red Lentil has bananas, dates and cashew milk.

The Cashew Milk Milkshake during Red Lentil, Watertown

This award-winning vegetarian grill in Watertown has countless vegan options, including a horde of vegan smoothies, some of that incorporate almond divert or cashew milk. The “Banana Wanna Date?” smoothie blends bananas, dates, and cashew milk; a “Immunize” has strawberry, banana, apricot, chia, and almond milk; and a “Bunny Spice” has banana, cinnamon, other spices, and cashew milk. Really lovely hot-weather cures.

600 Mount Auburn St., Watertown, 617-972-9188,

Peanuts + sugarine + salt + Korean peppers flakes + cayenne = a honeyed and sharp peanuts during COOK in Newton.

The Sweet and Spicy Peanuts during COOK, Newton

These peanuts during COOK in Newton are a tasty break with an addictive mix of feverishness and sweet. Chef Paul Turano melts sugar, salt, Korean peppers flakes, and cayenne in a stove pot and stirs in a peanuts, afterwards lays it all out on vellum to cold before we privately assimilate a whole batch. The piquant season is benefaction though not overpowering, and a turn of benevolence is on standard with that of honey-roasted peanuts. Pro tip: The peanuts also work as a good to-go break for munching in front of a television.

825 Washington St., Newton, 617-964-2665,

The peanut tea during Lucy’s Ethiopian Cafe is a unreal can’t-miss object not only during this restaurant, though opposite a whole Boston food scene. It is accessible both prohibited and cold.

The Peanut Tea during Lucy’s Ethiopian Café, Back Bay

The peanut tea during this little bower on Mass Ave. is distinct any other splash we have ever tasted. Available prohibited or cold, it has all a brilliance of peanut butter though goes down so light and silky that we feel like there contingency be some catch.

The tenure “peanut tea” primarily put in my mind that something would ambience like peanut-flavored water, though a tangible outcome has a deep, tawny flavor. The drink, that involves steeping peanuts with divert and honey, is renouned in Ethiopian cafes behind home and a bestseller on their menu here, says Netsanet Woldesenbet, who owns Lucy’s Ethiopian Café with her husband.

The prohibited chronicle comes with steamed milk, a allied knowledge to an indulgent prohibited chocolate, while a cold is iced like a cold chai drink. A healthy drizzle of sugarine is accessible for both. Short of a peanut allergy, we unequivocally don’t know how we can clear existent in Boston but carrying attempted this drink.

334 Massachusetts Ave., Boston, 617-536-0415,

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