Cashew cream is something that comes in handy for a variety of different vegan dishes. It can be changed up for varying themes and flavours as a topping, it can be mixed through pastas, risottos or spread onto toast. Cashews and nut mylk is really the base of this cream, anything else can be added or removed to your liking. I change mine up each time – but this is a basic recipe for anyone who hasn't given it a go before.
Prep time: 15 mins
DF / GF / V
- 2 cups cashews* (pre-soaked, read below)
- 1/2 cup nutritional yeast flakes
- 1 cup (or more) nut mylk (I use almond, rice, or oat)
- 2 garlic cloves (pre-roasted)
- 1 Tbs apple cider vinegar
- 1 tsp turmeric
- 1 tsp pink Himalayan salt
- Pepper to taste
1. *Soak the cashews in warm water overnight or for 6-8 hours with 1tsp pink Himalayan salt. This helps plump up the nuts to make them creamy when processing whilst also neutralising enzyme inhibitors to make them more digestible and increases the absorption of the nutrients.
2. Drain and rinse the cashews, remove the skins from the garlic and place together in a high speed blender.
3. Add all of the ingredients and process on medium speed for 5-10 minutes, pausing every now and then to scrape the sides until pureed - patience is key. Gradually add extra nut mylk as needed if the mixture isn’t going smoothly.
4. Turn the blender off and taste the creamy goodness, you can add seasoning or extra liquids if needed.
5. Add to pizzas, veggie stacks, salads, and sandwiches, anything that needs some creamy cheezy goodness. Store in a jar in the fridge, it will keep for 3-5 days!
*Note: the consistency of the cream relies on the blender. If you have a top quality blender your cream wont take too long, if your blender isn't very strong, it will take a while.