Have you ever just wanted one recipe that you can make a tweak or two and add it to everything to just make it taste better? Well, that is what cashew cream does. It is a wonderfully neutral base that can go sweet or savory, or just add that extra something to the recipe.
Cashews by themselves are high in protein and essential fats for healthy skin and nails. They are also a wonderful source of magnesium, so for the ladies out there if you start craving chocolate, grab some cashews instead and see if this wonderful whole food nut can take that craving away. Or dip your cashews in chocolate. Two birds, one stone.
Honestly, I love cashews! If I could I would eat them by the bucketful, or at least the cupful. I admit I finished off my jar of cashew butter last night and it was a very sad day indeed. Time to go buy another off of Amazon!
This basic vegan cashew cream recipe is super simple. It has just 3 ingredients and the only other thing you need is a glass to soak your cashews and a blender.
Basic Vegan Cashew Cream Recipe
1 cup raw cashews
unsweetened non-dairy milk, or water
1/2 tsp salt
Put everything in a blender and blend until smooth.
How much liquid will be up to you, depending on what you plan to use it for and how thick it needs to be.
If you are looking for something savory then you can replace the milk with veggie broth, or you can add in lemon or vinegar. I also tend to add in garlic and onion powder, as well as just a little more salt if it calls for it.
For sweet you can add in maple syrup, or sugar. You could also replace the unsweetened milk with a sweeter option, or add in vanilla.
I admit I use this recipe for either cheese sauce or queso, and it comes out delicious.
For the cheese sauce I add in half a cup nutritional yeast, along with a little lemon juice and apple cider vinegar. It comes out so good. It probably tastes nothing like cheese, but I’m okay with that.
Now the queso is a work of art! It’s a 1:2 balance of cashews and salsa. So 1 cup cashews, 2 cups salsa. Omit the milk completely as the salsa is going to be your liquid. Add in a quarter cup nutritional yeast, and some turmeric for color. Definitely taste and adjust as needed.
I also use this recipe for salad dressings. The basic recipe needs to be somewhat runny as it will firm up in the fridge. Then you add lemon juice, apple cider vinegar, and whatever herbs you with too. I tend to throw in some chives, garlic powder, onion powder, and basil. This is perfect for salads as it’s recommended to eat a fat with your greens to absorb the nutrients as well as a splash a vitamin C to help with iron absorption.
I hope that this has helped you to see that cashews are the way to just about anything. I plan on experimenting with turning this recipe into chocolate frosting and seeing how well that works out. Once I’ve got it down I will definitely share and let you know how it’s going!
Well, that’s all I can think of. If you want me to expand on this please let me know in the comments!