Cashew Cream

Cashew Cream

Based on 0 ratings
Gary

Gary

Community member

"This cashew cream is an incredible dairy-free all-purpose cream sauce. It pairs amazingly well in grain bowls and salads, as a sandwich spread, or stirred into curries or soups."

Difficulty

Easy 👌

Preparation

5 min

Baking

0 min

Resting

15 min

Ingredients

2Servings
17½ g
cashew
22½ ml
water
lemon
¼ cloves
garlic
tsp
onion powder
tsp
Dijon mustard
tsp
sea salt
pepper

Utensils

bowl, kettle, blender

Recipes made to your taste

Get your personalized recipe picks in 10 seconds.

  • Step 1/7

    • 17½ g cashew
    • bowl
    • kettle

    Boil the kettle and pour the water over the cashews to cover them and soak them for 15 minutes.

  • Step 2/7

    • lemon
    • ¼ cloves garlic
    • tsp onion powder
    • tsp Dijon mustard
    • tsp sea salt
    • pepper
    • blender

    While the cashews are soaking, zest and juice the lemon and add half the zest to a blender along with 2 tablespoons of lemon juice, peeled garlic cloves, onion powder, mustard, salt and pepper.

  • Step 3/7

    • 22½ ml water

    Add the water to the blender. If you want a thick consistency add 120ml, if you want it more ‘drizzable’, add all 180ml.

  • Step 4/7

    After they’re done soaking, drain and rinse the cashews and add to the blender.

  • Step 5/7

    Blend it all together until it’s creamy and the consistency you want. Add more water gradually if it’s still thicker than you’d like. Scrap down the sides as you go. If you’re using a food processor, you may need to blend for longer and it may not get quick as smooth.

  • Step 6/7

    Add the rest of the lemon zest.

  • Step 7/7

    Taste and adjust to suit; more salt for saltiness, more lemon juice for more acidity.

  • Enjoy your meal!

    Cashew Cream

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!