I used to be a bit sluggish to make use of cashew cream. I’ve by no means been shy about utilizing heavy cream however through the years, my eating regimen has tended a bit extra in the direction of vegan. This cream is a very helpful recipe whether or not you’re attempting to eat vegan or not. The cream sauce could be thick and used as a dip or unfold, thinned barely to be a sauce for pasta or enchiladas, or perhaps a creamy vegan salad dressing.
There are quite a few recipes on the market for cashew cream that decision for two components cashews to 1 half water. I discovered that for many use instances, like pasta sauce, I need the cashew cream to have extra sauce consistency which implies a tad extra liquid. I’ve additionally discovered, with the assistance from a high-speed blender, lengthy soaking intervals weren’t mandatory.
An simple vegan cream sauce created from uncooked cashews, water, and a big selection of mix-ins.
Servings: four servings
Calories: 188 kcal
- 1 cup uncooked cashews
- three/four cup filtered water
- Pinch of Salt
Place uncooked cashews in a bowl and canopy with cool water, about an inch over the cashews. Let sit for 2 hours.
Drain the cashews and place in a high-speed blender with three/four cup filtered water and salt. Puree till easy. Add extra water for a thinner sauce if desired. Alternatively, place within the soaked cashews in a meals processor and add water whereas the processor is operating. Puree till easy.
Place in an hermetic container and retailer within the fridge for four to five days. The sauce will thicken because it sits.
Tips & Tricks: Most recipes on the market name for a 2 to 1 ratio of cashews and water however I’ve discovered the sauce is just too thick. You can begin with half cup however I virtually all the time find yourself utilizing three/four cup water.
Stock up: get the pantry components you will have: cashews
Savory: Add a teaspoon or two of miso or dietary yeast rather than/with the salt for an additional layer of savoriness. You may also add a tablespoon or two of lemon or lime juice.
Sweet: Add a tablespoon of maple syrup or honey and a half teaspoon of vanilla. I like utilizing candy cashew cream with breakfast porridges and even on prime of waffles.
Herb: Add contemporary herbs like parsley, cilantro, or dill when pureeing. You may also stir in do-it-yourself pestos.
Spices/Peppers: Add a half to 1 teaspoon of smoked paprika, chili powder, or cumin so as to add a spice ingredient. You may also add crushed chipotle pepper, harissa, or romesco sauce to the cashew cream.
Garlic: Add crushed garlic or roasted garlic to the cashew cream for an additional savory layer.
Sunflower Seeds: I prefer to make sunflower seeds rather than the cashews- the soaked seeds create a creamy base just like the cashews.
How to make use of cashew cream
Soups: Use the cashew cream rather than heavy cream to thicken cream soups.
Pasta Sauces: Use one of many variations like herbed cashew cream sauce or pesto cream sauce to toss with cooked pasta.
Enchiladas: Use a spiced model or the cilantro cream sauce to prime enchiladas sauce for a creamy model.
Vegetables: Use a variation of of the cashew cream sauce to prime roasted or grilled greens.
Dips: Make a thicker model of the cream and use for dips with chips or greens.
Dressings: Use a thinner cashew cream sauce tossed with lemon juice and herbs for a simple dressing.