Cashew Cream Base
Here's a simple recipe using cashew cream as a base for many delicious vegan sauces, dips, dressings, etc...! I even add dollops to my vegan mac and cheese to make it creamier. Simply make this and store in fridge, using throughout week by adding spices & herbs to make tasty sides, dips & more! INGREDIENTS:
4 cups of raw, organic cashews
1 tsp himalayan salt
Juice from 2 lemons
1/4 - 2.5 cups of water
DIRECTIONS: YOU WILL NEED AT LEAST 2 HOURS PREP TIME *
* Soak cashews in water for at least 2 hours. 2 - 12 hours is range. *
Drain cashews and place into a high speed blender with lemon juice and salt.
Pulse a few times to get things mixed.
Slowly start adding water, 1/4 cup at a time. You DO NOT need to add the full 2.5 cups. The ideal consistency is thin enough to pour, but not runny. It will also thicken up in refrigerator. This is fine, just add small amounts of water at at time when you're going to use it for a recipe!
VEGAN IDEAS: Ranch Sour cream Blue cheese Chipotle dip
Dips Dollops added to sauces: mac and cheese, tomato cream, ziti, etc...
This recipe can easily be doubled for a larger yield of "cream."
Can be easily made sweet by adding dates, maple syrup, date syrup, etc...
Always soak cashews/ nuts for at least 2 hours ahead of time
Add 4 Brazil nuts to recipe for added nutrients such as selenium
Easily made into a SOUR CREAM by adding more lemons, limes, or 1 tsp of ACV at a time
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