Cashew Cream: A Magical Vegan Sauce Recipe
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A creamy, smooth, and versatile vegan sauce made from soaked raw cashews, perfect as a dairy-free alternative for dressings, dips, and sauces. This cashew cream is easy to prepare using simple soaking and blending techniques to create a rich and luscious texture.
Ingredients
Instructions
Place the raw cashews in a medium-small bowl and add enough filtered or bottled water to fully cover them. Soak the cashews for at least 4 hours or preferably overnight in the refrigerator to soften.
If short on time, soak the cashews in boiling water on the countertop for 30 minutes, which will also soften them adequately for blending.
Once soaked, drain the cashews and rinse them thoroughly under cool water. Don’t be concerned if the soaking water appears slightly grayish; this is normal.
Place the soaked cashews in a high-speed blender, regular blender, or food processor. Add ¼ cup of fresh water and a pinch of salt. Blend until the texture is smooth and creamy, stopping occasionally to scrape down the sides.
Gradually add more water, up to ½ cup total, as needed to reach your preferred thickness, whether you desire a thick cream or a more pourable sauce.
