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One of the best and most flexible condiments in the vegan and/or dairy-free kitchen is cashew cream. It makes you never even miss its dairy-filled counterparts like sour cream, heavy cream, or cheese sauce. It can be drizzled on a bowl, spread as the base of a pizza, poured over pasta, and so much more! This smooth sauce ties everything together and adds richness wherever it lands.
With a little cashew cream you can even transform a bowl of leftover veggies, beans and rice into a cohesive bowl of beauty.
All you do is soak some raw cashews overnight, drain. Then add water, apple cider vinegar, and salt and blend away!
Protip: Use a high-speed blender if possible! But even if you don’t have one, you can still blend this up nice and smooth in a standard blender. Just keep blending, blending, and blending some more. I’ve done it with a Vitamix but also a regular blender.
It should be no secret that I am in love with cashews and all the recipes they’re in. So why wouldn’t this recipe live here? But even so, I hope you try this easy and tasty recipe. It isn’t rocket science with the right tools and some soaking action. I hope you find it to be as delicious and versatile as I do!
Cashew Cream
Ingredients
- 1 cup raw cashews, soaked overnight or in hot water for 30 minutes, and drained
- ½-¾ cup water (to achieve desired consistency)
- 1 teaspoon apple cider vinegar
- ¼ teaspoon salt
Instructions
- Add cashews, ½ cup water, apple cider vinegar, and salt, and blend until completely smooth.
- Add additional water to thin out the cream to your preference and depending on what you're using it for.
- And you're done! It's as simple as that! Now use on in dishes to add some richness or in place of cream.
- Store it in the fridge for a few days in the fridge or freeze and thaw for a longer shelf life.
