Ojai Tangerine and Toasted Cashew Crema with Charred Chile Oil

Introduction

Hey friends! There is something magical about the way the Ojai sun hits the citrus groves, and I wanted to bottle that warmth into a single, velvet-smooth bite. This dish is my take on a coastal Ajoblanco, swapping the traditional bread for the rich, buttery weight of toasted cashews and brightening it with the zing of late-season tangerines. It is creamy, experimental, and deeply rooted in our golden state soil.

Ingredients

• 1.5 cups raw cashews, soaked in filtered water for 4 hours
• 1 cup freshly squeezed Ojai tangerine juice
• 1/4 cup Sonoma extra virgin olive oil
• 1 tablespoon white miso paste for umami depth
• 1 clove garlic, blanched to soften the bite
• 1 teaspoon preserved lemon peel, finely minced
• 2 dried Guajillo chiles, stemmed and seeded
• 1/2 cup grape seed oil for the infusion
• 1 tablespoon toasted sesame seeds
• Flaky sea salt and cracked black pepper to taste
• Fresh cilantro blossoms or micro-greens for garnish

Instructions

1. Drain and rinse the soaked cashews thoroughly.
2. In a high-speed blender, combine the cashews, tangerine juice, blanched garlic, and miso paste. Blend on high until the mixture is completely silk-smooth with no graininess.
3. With the blender on low, slowly stream in the Sonoma olive oil to emulsify. If the crema is too thick, add a splash of water until it reaches a heavy cream consistency.
4. Transfer the crema to a bowl, fold in the minced preserved lemon, and chill for at least 30 minutes to let the flavors marry.
5. While the crema chills, heat the grape seed oil in a small pan over medium heat. Add the Guajillo chiles and toast until fragrant and slightly darkened, about 2 minutes.
6. Blend the chiles and oil together, then strain through a fine-mesh sieve to create a vibrant, smoky red oil.
7. To serve, ladle the chilled crema into small, shallow bowls. Drizzle with the charred chile oil, sprinkle with toasted sesame seeds, and garnish with cilantro blossoms.

This dish is best enjoyed on a porch with a crisp glass of Vermentino or a chilled hibiscus tea. It is proof that vegan cooking can be just as decadent and layered as any traditional tasting menu. I cannot wait to see how you make it your own!

Emily