Cashew Cream
Challenge 22A smooth and versatile cashew cream, perfect for spreading on your favorite bread or crackers, or using in recipes as a dairy-free cream replacement.
This creamy and smooth dairy-free cream alternative is ideal for adding a special touch to your toast, crackers, raw vegetables, or even as a base for a creamy vegan cashew pasta sauce. Made with soaked cashews and a touch of lemon, garlic, and nutritional yeast, it’s a healthy and tasty option for any time of day.
- Preparation time
- 4 hours
- Cooking time
- 10 minutes
- Total time
- 4 hours 10 minutes
- ½ cup raw cashews (soaked for at least 4 hours)
- 1 clove of garlic
- 1 tbsp nutritional yeast
- 2 tbsp lemon juice
- ¼ cup water
- 1 tsp tahini
- 1 pinch of turmeric
- Salt and pepper to taste
- Drain the soaked cashews and place them in a blender or food processor.
- Add the garlic, lemon juice, nutritional yeast, and 2 tablespoons of water. Blend until smooth and creamy, adding more water if necessary until you have a smooth and even consistency.
- Season with salt and pepper, add the turmeric, and blend again.
- Serve on crackers, bread, fresh veggies, pasta, or whatever you like!
- For an extra flavor boost or to make a cashew pasta sauce, add fresh herbs like dill, oregano, or parsley before blending.
- Use it as a spread for sandwiches, as a dip for raw vegetables, or as a salad dressing.
- Store the spread in an airtight container in the refrigerator for up to 4 days.
- For a completely smooth spread, soak the cashews for at least 12 hours.
