SAVORY VEGAN CASHEW CREAM
Makes 1 cup
10
minutesCashew 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.
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
Instructions
- Place the cashews in a bowl and soak for at least 30 mins or up to 3 hours. Discard the water.
- 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.
- 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.
- Move to a glass jar and store in the fridge for up to 10 days.
