➤ by Sylvie Fulson
Cashew cream sauce is popular among vegan recipes and is really quite easy to make. This creamy sauce is a combination of simple healthy ingredients: cashews, water, and salt. Lemon juice is optional, but we love its tangy flavor so we always add it in.
Cashew cream is one of the many delicious dairy-free recipes made with cashews.
A lot of German recipes call for heavy cream, sour cream, and mayonnaise, and if you’re looking to cut down on dairy, learning how to make cashew cream will come in handy when you need a delicious dairy-free alternative.
In our house, we make cashew cream on a weekly basis and use it in all sorts of ways:
As you can see, it makes a great dairy-free replacement and would be perfect paired with many of your favorite German meals.
This smooth cashew cream recipe is so versatile and makes a great base recipe for amazing sauces, dressings, and dips. As mentioned above, it’s as simple as adding a little apple cider vinegar and dill weed, or some Dijon mustard. But you can get super creative and take it to a whole new level!
You can blend it with some nutritional yeast, garlic, and maybe a little bit of onion powder for a cheesy version, served warm or room temperature. Maybe add some hot sauce for some extra kick! Perfect for dipping your favorite tortilla chips or drizzled over nachos.
You can experiment by adding some of your favorite fresh herbs and spices. Maybe add some fresh or frozen spinach for a creamy green sauce with a little extra nutritional oomph.
This simple recipe can also be transformed into a delectably sweet delight by adding in a few dates or some maple syrup, a tsp vanilla extract, and perhaps some cinnamon. Perfect for dipping fruit or as a delicious garnish for fresh apple strudel!
My favorite way to eat it lately is to mix two to three tablespoons of cashew cream with a little bit of water, about a tablespoon of Dijon mustard, and a little bit of salt and black pepper for a delicious salad dressing. This combo is amazing mixed with greens, but it also tastes so good mixed with leftover rice, sweet potatoes, edamame, and sauerkraut for a quick and easy lunch!
A lot of cashew cream recipes call for soaked cashews. If you’re pressed for time, there is no need to soak the cashews if you have a high-speed blender. You’ll still get a deliciously creamy sauce.
However, soaked cashews do tend to yield the best results. And if you’re using a regular blender or food processor, soaking the cashews ahead of time is a must to get that creamy texture.
To save on time, make sure you always have soaked cashews on hand so that you can make cashew cream whenever the mood strikes. Simply buy raw unsalted cashews in bulk, soak them in water for 5 to 8 hours, then drain and rinse. Divide them into 1 cup portions and store them in the freezer until ready to use.
When you're ready to make cashew cream, simply add them directly to your blender or food processor and you’re ready to go. No need to thaw! If you have lemon juice in the freezer also, even better! You can have delicious and creamy cashew cream ready to use in a matter of minutes.
If this is your first time making this vegan cream sauce, you'll find it's a game changer. It will take your meals to a whole new level. Use this recipe as a guideline. Start with the amounts suggested, then play around with the ingredients to get it tasting just right for you. Enjoy it just the way it is, or have fun adding in different ingredients and make it your very own. Enjoy!!
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