I like to think as cashew cream (or any other nut cream) as a vegan/raw “mother” sauce. It can be used in its base form or can be added to, to make many other derivatives, some sweet and others savory. Its an item that can be made in large batches and for us, is now a staple in our refrigerator. I have found that with a regular/non-commercial food processor soft nuts like cashews, macadamia, pine nuts, and brazil nuts process yield a much creamier end product than other nuts.
- 1 cups raw cashews soaked for at least 1 hour. I usually soak them over night in the refrigerator since we don’t have a great blender.
– 1/4-1/2 teaspoon of salt
– 1-1 1/2 tsp fresh lemon juice
– 1/4-1/2 cup of water, depending on the consistency you want it to be.
Take the soaked cashews and drain the excess water. Add the cashews and to the food processor and mix until they are in small pieces. Add the lemon juice & salt and process again. Use a spatula periodically to scrape down the sides to ensure a smooth cream. Now depending on the consistency your looking for add the water in small steps. That’s it. Nothing challenging about it and it opens up the door to so many sauces, dips, garnishes, ect!
In time we hope to provide many simple recipes off this base sauce that will be flavorful, yet easy & quick to make.
Some ideas of what we usually do with it:
Pairs wonderfully with marinara
Paired with potatoes
In tacos, burritos, ect as a cool, creamy substitute for sour cream & cheese.