Cashew Cream
I heard about Cashews being used as a base for sauces, dips and dressings, there was just one thing though… I really didn't like Cashews, at all.
I wanted to make a good non-dairy base for dressings and sauces though. Maybe if I added a bunch of spices it would turn out?
I was pleasantly surprised as this made a superb base for so many things! The flavor was mild, and it’s so versatile. I now have made so many creations with this base, I can't believe I missed out for so long.
“Look no further if you need a plant based base for dips and sauces!”
Ingredients
1 tbsp Lemon Juice
1 cup Raw Cashews (Start with 1/3, add more if needed)
1/3 cup water
1 tsp Black Pepper
1 tsp Sea Salt
1 tsp Minced Garlic
Any additional spices you like - Parsley, Oregano, Dill, Paprika, etc.
Directions
*Blender or Food Processor Required*
1. Soak cashews 1-2 hours
2. Place all ingredients in blender
3. Blend on medium speed till mixed, check consistency
4. To adjust consistency add water a tbsp. at a time to thin out or 2 tbsp. of cashews to thicken
Depending on use, makes 4-6 servings
Will Keep for 1 week in the refrigerator
Ingredient Benefits:
Cashews - Great source of plant based protein, high quality fat source
Lemon - Natural digestive aid, natural preservative, aids detox function
Black Pepper - Natural digestive aid, contains anti-inflammatory properties
Himalayan Sea Salt - Contains essential nutrients, regulates blood sugar
Sarah’s Tips:
It’s completely normal for the mixture to seperate after storage, stir it a little bit and you will be good to go!
Depending on what you are using the Cashew Cream for, it has such a mild taste you can flavor it to match your dish. Italian seasoning for pasta or dressing. Chili Powder or Cumin for tacos or a burrito bowl. Dill and Garlic for a dip or Tzatziki substitute.