Sunday, 16 April 2017

Cashew Cream

Cashew Cream | Naturally Ella
I was a bit slow to use cashew cream. I’ve never been shy about using heavy cream but over the years, my diet has tended a bit more towards vegan. This cream is a really useful recipe whether you’re trying to eat vegan or not. The cream sauce can be thick and used as a dip or spread, thinned slightly to be a sauce for pasta or enchiladas, or even a creamy vegan salad dressing.
There are numerous recipes out there for cashew cream that call for 2 parts cashews to 1 part water. I found that for most use cases, like pasta sauce, I want the cashew cream to have more sauce consistency which means a tad more liquid. I’ve also found, with the help of a high-speed blender, long soaking periods weren’t necessary.
Cashew Cream
10 mins
10 mins
An easy vegan cream sauce made from raw cashews, water, and a wide array of mix-ins.
SERVINGS4 servings
CALORIES188 kcal
  • 1 cup raw cashews
  • 3/4 cup filtered water
  • Pinch of Salt
  1. Place raw cashews in a bowl and cover with cool water, about an inch over the cashews. Let sit for two hours.
  2. Drain the cashews and place in a high-speed blender with 3/4 cup filtered water and salt. Puree until smooth. Add more water for a thinner sauce if desired. Alternatively, place in the soaked cashews in a food processor and add water while the processor is running. Puree until smooth.
  3. Place in an airtight container and store in the refrigerator for 4 to 5 days. The sauce will thicken as it sits.
Tips & Tricks: Most recipes out there call for a 2 to 1 ratio of cashews and water but I've found the sauce is too thick. You can start with 1/2 cup but I almost always end up using 3/4 cup water.
Stock up: get the pantry ingredients you will need: cashews



SAVORY: Add a teaspoon or two of miso or nutritional yeast in place of/with the salt for an extra layer of savoriness. You can also add a tablespoon or two of lemon or lime juice.
SWEET: Add a tablespoon of maple syrup or honey and a 1/2 teaspoon of vanilla. I like using sweet cashew cream with breakfast porridges or even on top of waffles.
HERB: Add fresh herbs like parsley, cilantro, or dill when pureeing. You can also stir in homemade pestos.
SPICES/PEPPERS: Add a 1/2 to 1 teaspoon of smoked paprika, chili powder, or cumin to add a spice element. You can 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 extra savory layer.
SUNFLOWER SEEDS: I like to make sunflower seeds in place of the cashews- the soaked seeds create a creamy base like the cashews.
SOUPS: Use the cashew cream in place of heavy cream to thicken cream soups.
PASTA SAUCES: Use one of the variations like herbed cashew cream sauce or pesto cream sauce to toss with cooked pasta.
ENCHILADAS: Use a spiced version or the cilantro cream sauce to top enchiladas sauce for a creamy version.
VEGETABLES: Use a variation of the cashew cream sauce to top roasted or grilled vegetables.
DIPS: Make a thicker version of the cream and use for dips with chips or vegetables.
DRESSINGS: Use a thinner cashew cream sauce tossed with lemon juice and herbs for an easy dressing.

Want to add this to your recipe? Let us know how you get on. Leave your comment below.

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