Cashew cream is a thick, pale dip — about the consistency of yogurt. An overnight soak of raw cashews makes for a creamy sauce that is delicious on its own, but can be transformed into sweet or savory options.
Lightly sweetened cashew cream can take the place of whipped cream on non-dairy desserts. The savory version can add body to vegetable-based soups, serve as a luscious dressing for roasted vegetables or grain bowls, and can even do double duty as a dip for raw vegetables.
Prep Time: 3 hours soaking, plus 10 minutes active time
Cook Time: —
- 1 cup (150 g) raw cashews
- 1/2 – 3/4 cup filtered water (add more water according to consistency desired)
Savory Cashew Cream Option:
- Juice of 1/2 lemon
- 1/2 tsp. sea salt
- 1/2 tsp apple cider vinegar (optional)
- 1 garlic clove (optional)
- 1 tbsp olive oil (optional)
Sweet Cashew Cream Option:
- 2-4 tbsp honey or pure maple syrup
- 1/2 tsp vanilla extract
- Soak the cashews in filtered water for 3 hrs or more then strain.
- Add the cashews and fresh filtered water to the blender or food processor and blend until smooth.
- Add remaining ingredients depending on whether you were making a sweet or savory cream, then blend until smooth.
Savory Cashew Cream can be used as a pizza topping, to a healthy pasta dish, over vegetables, baked dishes, casseroles, healthy Mexican meals, as a salad dressing (this can be thinned down with extra olive oil) or anywhere were you may have added a savory creamy sauce!
Sweet Cashew Cream can be drizzled over fruit and healthy desserts.
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