Cashew Cream Recipe (Gluten-Free and Vegan)
Pin RecipeI’m so addicted to this cashew cream that has become my new all-purpose condiment. It’s a perfect dipping sauce but can be dressed up to suit any occasion.
Servings: 12
Equipments:
- blender
- food processor
Ingredients:
- 1½ cup raw cashews (soaked overnight)
- 1 cup filtered water (add more for a thinner consistency)
- ½ teaspoon kosher salt (or sea salt)
- 1 tablespoon lemon juice (add more for extra tangy flavor)
Flavor options:
- garlic or garlic powder
- Chipotle in adobo sauce
- maple syrup
- dates
- cinnamon
- vanilla extract
Instructions:
- Start by soaking the raw cashews in cold filtered water for at least 5 to 6 hours (but preferably overnight) and store in the fridge. When time is up, drain and rinse them thoroughly.
- After the soaking process, drain the cashews and rinse them very well. It’s time to choose whether you want to use a high-powered blender or a food processor. Either both yield different results in terms of texture and consistency.
- You can now start the blending process by placing the soaked cashews nuts in the blender or food processor. Add the filtered water, freshly squeezed lemon juice, and salt. Blend until silky smooth and turn into a pourable cream sauce.
Nutrition Information:
Calories: 60kcal | Carbohydrates: 3g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 99mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
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