SAVORY VEGAN CASHEW CREAM

Feb 24, 2023August 4, 20230 20
We Believe in Home Cooks
by in Appetizers, Dinner, Vegan

Time: 10 mins + soak time

Makes 1 cup

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Ingredients

1 cup cashews
1 cup water for soaking the cashews
1/3 cup fresh water for making the cashew cream
Juice of 1/2 lemon
1/2 tsp apple cider vinegar
1/2 tsp Roasted Granulated Garlic
1 Tbl Straight Up Nooch
1/2 tsp salt

SMIDGEN PODCAST

Listen to Anne talk about this recipe on the podcast!

Cashew cream is an essential part of the vegan lifestyle. Soaked cashews blitz up velvety smooth when blended, and they’re a blank canvas for flavors. For a dessert sauce, turn to our Maple Vanilla Cashew Cream – a must for fruit parfaits and drizzling over cakes and cookies.

How do you use the savory version? The better question is: how do you not use it? On a sandwich as a vegan mayo. In a bowl for dipping veggies and crackers. As a thickener for soups and stews. The list goes on. The umami flavor essential here is Nutritional Yeast, aka Nooch. Our Vegan Caesar is a testament to the power of Nooch! Big flavors in a simple, satisfying sauce.

Instructions

1.Place the cashews in a bowl and soak for at least 30 mins or up to 3 hours. Discard the water.
2.Place the soaked cashews, fresh water, lemon juice, granulated garlic, nutritional yeast and salt in a blender - we love a vitamix for making the smoothest, creamiest cashew cream.
3.Blitz until creamy and smooth. Allow to sit for five minutes, then taste. Adjust with additional lemon juice and salt. You can also adjust with more water to take to a spreadable mayo-like consistency. Less water will achieve a whipped cream cheese consistency.
4.Move to a glass jar and store in the fridge for up to 10 days.
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