This rich, savory cashew cream can be used in so many different ways. We always have some ready to go in the fridge for making quick creamy dressings, adding to pasta, or dolloping on buddha bowls. It will enhance even the most basic meal and is easily customizable!
- 2 cups raw cashews
- 1 cup filtered water
- 1/4 cup lemon juice
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Soak the cashews for at least 15 minutes in boiling water. You can also soak them for up to 3 hours if you have the time!
- Drain and rinse the soaked cashews. Add the cashews and filtered water to the blender. Blend until well combined, scrapping down the sides if needed. If it is still slightly chunky at this stage that is ok, the lemon juice will help thin it and make it smooth.
- Add in the lemon juice, nutritional yeast, garlic powder, salt, and pepper. Blend until very smooth.
** All blenders are different so if you aren’t getting a smooth consistency, add 1 tablespoon more of water at a time until the cream sauce is smooth.
** Store in the fridge for up to 7 days or in the freezer for 1 to 2 months!
- Prep Time: 15
- Cook Time: 5
- Category: Sauces
- Method: Blender
Keywords: vegan, cashew cream, cream sauce, cashews