Or you can blend it with frozen fruit in a Vitamix to make a quick, dairy-free frozen dessert. Mix it with nutritional yeast, red bell pepper and few other ingredients to make an addictive dairy-free queso dip. Raw for Sweet, Roasted for SavoryĬashew cream is excellent in both sweet and savory applications. Its versatility is what makes cashew cream one of the best dairy alternatives we’ve found. Mix in chopped chives or other fresh herbs for a dairy-free bagel schmear. Thin it with water for instant cashew milk. We recommend storing cashew cream in the refrigerator, and using it as needed in other recipes. Many recipes you’ll find online call for soaking the cashews overnight to soften them, but the blending power of a Vitamix makes that step unnecessary. The preparation couldn’t be easier: Simply blend two parts cashews to one-part water until smooth. Among the countless dairy substitutes, cashew cream is one of the best at delivering a truly cream-like texture, and when used properly, may even convince your guests that the dish they’re eating contains real dairy. And that’s exactly what you get with cashew cream. When looking for plant-based alternatives to staple ingredients, it helps to find something as versatile as the original. Srsly now.This versatile ingredient can be used in countless applications, bringing the culinary qualities of heavy cream without the dairy.
#Cashew sauce full
If you are a clever vegan or just a general cashew sauce lover and you already do something amazing with cashew sauce that I have not thought of, I am expecting a full report in the comments. That’s 5 minute cashew sauce, my friends! NOTHING – because it tastes really yummy as-is 👌.Sugar! (remove the savory elements of garlic and salt // replace with sweet stuff like peanut butter, sugar, cocoa, vanilla… BRB gotta go try that).
Things you could add to the sauce / excuses for eating this sauce 24/7/365: I love mine so much that I wrote a full post showing off 12 magical ways that I use my food processor.
Speaking of food processor, do you have one? YOU NEED ONE. Remember creamy spinach sweet potato noodles with cashew sauce? That was my first encounter with this magic, and fortunately the way I wrote that recipe left me with a little bit of extra cashew sauce for the fridge, so I’ve had plenty of opportunity to make use of this deliciousness over the last week. Super hard work, but someone’s gotta do it.Īnd with the push of a button on your food processor, just like that, you have a sauce that can serve many purposes ranging from a simple creamy pasta sauce, to vegan nacho-cheese-esque sauce, to an alternative sour cream drizzle, to a spicy dip for chips ♥️, to a direct spoon to mouth situation. So when the internet started teaching me that this was a thing – cashews? in a sauce? – even as a dairy lover, I became totally enchanted by the idea of something so creamy and wonderful being nothing more than simple CASHEWS. Soooo, like, why are we still here right now?įlip back through a few posts and you will see the blazing truth: I like dairy-based cream sauces a lot. This is a luscious vegan cashew sauce that can sub for just about anything thick and creamy and dairy-based that you might need in a recipe… and it can be made in five minutes. Ingredients 1 cup raw cashews cup water 2 tablespoons extra-virgin olive oil 2 tablespoons lemon juice 1 garlic clove, peeled teaspoon sea salt. Add cashews to a heatproof bowl and cover with hot water by at least 1-2 inches. Wait, not vegan? Me neither. CARRY ON EVERYONE. That right there is a big bowl of wonderful that is going to change your vegan life.
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