Whether you are dairy-free or not, this Simple Cashew Cream is a must-make! We actually do eat some dairy in our home, so this dairy-free cream is not a necessity. But I make cashew cream often because it is versatile, easy and ridiculously good! Remarkably, blending just 4 ingredients with water creates this smooth, rich, cheese-like sauce that is so delicious.
Why Make Simple Cashew Cream
This dairy-free cream is as decadent as eating any sauce made with butter and heavy cream. Yet, this sauce leaves you feeling light and guilt free. It also affords all the amazing benefits of cashews including:
High in protein
Rich in manganese and magnesium which support bone health
Loaded with antioxidants
Quick and Easy
Raw cashews, lemon, garlic, salt and water are the 5 simple ingredients that you need. Soften the cashews by soaking them in warm water for 10 minutes. Then, a simple buzz in a high-speed blender and that handful of ingredients is transformed into a smooth, luscious cream sauce. That’s it! So easy.
By adding more/less water the consistency can be easily altered to make a thinner, drizzle-able cream or a thick, almost cream cheese type sauce. Other herbs and spices can also be added to this simple base to create different flavors. Try these great ways to eat Simple Cashew Cream:
Simple Cashew Cream is as delicious and decadent as eating any sauce made with butter and heavy cream. Yet, this sauce leaves you feeling light and guilt free. It also affords all the nutritional benefits of cashews. Whether your diet is dairy-free or not, this sauce is a MUST-try!
1 cup raw cashews
2 Tbsp fresh squeezed lemon juice
1/2 tsp chopped fresh garlic
1/2 tsp salt
1/2 cup water
Soak cashews for 10-15 minutes in warm water to soften.
Drain in rinse cashews and add all ingredients to a high-speed blender.
Blend until completely smooth.
Taste and adjust salt, garlic or water amounts for desired flavor and consistency.
This recipe creates a cream with the consistency of a smooth dijon mustard. Use less or more water, 1 Tbsp at a time, to achieve your desired consistency.
Store cream in an airtight container in the fridge for up to 4 days.
Cashew cream can be frozen. Just thaw and whisk or blend when you’re ready to use it.
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