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Cashew cream has been very popular in the vegan world, so I had to test it out myself. I was skeptical at the cashew’s ability to turn into cream but what I found was that cashews soak water readily, so when blended, a very creamy, silky mixture is formed. It isn’t grainy at all and resembles a slightly tanner version of alfredo sauce… and the textures are uncanny! The recipe is simple, as you can tell: 4 ingredients and 1 step, ideal for anyone who would like to whip up a meal quickly. The only preparation required is to soak the cashews, so all I did was leave them in a bowl, head to work, and my cashews were ready by the time I was home.
The cashew cream was flavorful enough for me, but you can definitely customize the sauce by adding other ingredients into the mix. You may try:
- sundried tomatoes
- truffle powder
- pumpkin puree
These are a few suggestions, but as always, the choices are infinite, so think outside of the box and let me know if you whip up something excellent!
4 Ingredient Cashew Cream
yield: 1 1/4 sauce
- 1 c. raw cashew, soaked in room temperature water for at least 2 hours, no more than 8
- 1 tsp minced bottled garlic or fresh garlic
- 1/2 tsp salt
- 1/2 c. + 2 tbsp water
- In a blender, add all ingredients and blend until creamy.
The cashew cream sauce can be eaten raw, but you may cook it in a saucepan if you would like. The consistency will remain the same. I used about 1 1/2 c. of cooked pasta and 1/2 c. broccoli for this recipe of cashew cream, but you may add more or less pasta depending on how much sauce to pasta ratio you enjoy.
The sauce lasts in the refrigerator extremely well. For best freshness, store in an airtight container for up to 7 days. I have not tried freezing the sauce, but if you have let me know!