Using milk makes the cream just a little bit richer, but water works perfectly well. If you use coconut milk, you might get a slight coconut taste. I've tested this cashew cream recipe with almond milk, cashew milk, oat milk, and soy milk. You can use any non-dairy milk of your choice. Yes! It's also vegan, gluten-free, & oil-free - completely plant-based! Easy and versatile - cashew cream can be used in so many different ways, in both sweet recipes and savory! Plus, it's very easy to make.Feel free to prep the rest of your meal or do something else while the cashews are soaking and when they blend Little hands-on time - you'll only need about 5 minutes of hands-on time to make cashew cream.Allergy friendly substitutes - if you are allergic to cashews but can tolerate other nuts, I've listed a few substitutes below to make this cream without cashews.Dietary needs - this recipe for cashew cream is vegan, gluten-free, dairy-free, oil-free, and sugar-free. Why I love this recipe for Cashew Cream You'll love adding it to soups or mashed potatoes for an incredible depth of flavor. The fat from the cashews is what gives the cream its flavor. It also has a very neutral taste - cashews don't have a strong flavor - so you can use it in sweet and savory recipes without changing the flavor of the dish.Ĭashew cream is very rich. It's a great substitute for cream and perfect to add to anything you want to thicken. The consistency of the dip may change once thawed.Cashew cream is something you'll find yourself making again and again in plant-based recipes. While fresh is always best, this recipe can be frozen. It can also be served with crackers, fritters, wraps and sandwiches. What Do You Serve With Cashew Dip?Ĭashew Dip can be served with raw vegetables like carrots, celery, bell peppers, broccoli, cauliflower and tomatoes. Soaking cashews in hot water softens them so that you get creamy results when they are puréed. Store leftovers in an airtight container in the refrigerator.For a thinner sauce-like dip, gradually increase the water until the desired consistency is achieved.If vegan, replace the honey with agave.Transfer to a bowl for serving or spread on top of fritters, wraps and sandwiches. ![]() Allow to soak for at least 10 minutes.ĭrain the cashews and add to a blender cup or food processor.Īdd the garlic, olive oil, lemon juice, honey (or agave), and water.Ĭhef’s Tip: if a thinner sauce is desired, gradually add more water until the desired consistency is reached. ![]() Create!Īdd the cashews to a bowl and cover with hot water. There is no prep work for this recipe except to squeeze the lemon juice. The full recipe and instructions can be found in the recipe card at the bottom of this post.
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