Cashew Cream has become one of the most popular base for vegan and plant-based cooking. The mighty Cashew is first soaked then blended with a couple of ingredients until it becomes this luscious silky cream that is so versatile! Some of its uses are to make Vegan cheeses, creamy soups, pastas, desserts, creamy pies and so many more!
So next time you’re about to make a creamy pasta dish, skip the cooking cream and opt for this instead. Your body will thank you later! ;)
Makes : 250ml Total Time : 30 minutes
1 cup cashews
1/2 tsp sea salt
3 tbsp nutritional yeast
1/2 cup water
1 tbsp lemon juice
Soak the Cashews in hot water for about 20-30 minutes
After 30 minutes, rinse the cashews and drain
In the blender, add all the ingredients together, including the soaked cashews
Blend until mixture is smooth and that there are no more lumps
Transfer to an airtight container and store in the refrigerator for up to 7 days
*This recipe can be used for sweet and savory dishes, for sweet dishes, simple reduce the amount of salt and nutritional yeast by half.