Cashew Cream
This sauce is dairy free, crazy versatile, and so easy to make. I’m talking about cashew cream, and how this one simple recipe can replace dozens of other ingredients. If you like this recipe be sure to check out this one too! and this one!
So Simple
To make this cream I soaked one cup of cashews in boiling water and let it rest, covered, for about an hour. You can soak them overnight, it just depends on how quickly you want your sauce. Then I drained them, rinsed them and threw them into a blender. To the blender I also add three quarters cup of water, a pinch of salt and about two teaspoons of lemon juice. If you want to change the mouth feel a little so I add a pinch of olive oil after it is completely blended.
Taste Test
One thing you can do with this sauce is make cashew alfredo. I combine one cup of the cashew cream with two cloves of garlic, a little bit of pasta water, some nutritional yeast, and a little salt and pepper. Toss the pasta in and the sauce coats it perfectly. This is better than dairy in so many ways. It freezes better than dairy cream. It’s soy free. The mouth feel is out of this world. Cashew cream can go sweet, savory, spicy, cheesy, tangy, it’ll do pretty much whatever you want it to. Watch the full video here!
This New Mother Sauce Changing Everything
Ingredients
- 1 cup cashews
- pinch salt
- 2 tsp lemon juice
- olive oil
Instructions
- Soak cashews in boiling water for 1 hour or overnight. Drain and rinse them.
- Put in blender with water, salt, and lemon juice. Blend. Add olive oil.