All Purpose Cashew Cream Recipes

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ALL-PURPOSE CASHEW CREAM RECIPE



All-Purpose Cashew Cream Recipe image

This vegan, all-purpose cashew cream is one of those "secret weapon" recipes that I wish I could share with every person who's nervous about giving up dairy! It's so easy to make, and it creates luxurious creaminess in vegan soups, pastas, casseroles, sauces, and more.

Provided by Gena Hamshaw

Categories     dip     sauce     spread

Time 8h5m

Number Of Ingredients 10

1 cup raw cashews
1/2 cup water ((more as needed))
1/4 teaspoon kosher salt
2 teaspoons freshly squeezed lemon juice
1 clove minced garlic
Dash paprika
Dash onion powder
1 teaspoon vanilla extract
1-2 tablespoons maple syrup
1/4 teaspoon cinnamon ((if desired, or a pinch of cardamom, ginger, or chai spice))

Steps:

  • Place the cashews in a mixing bowl and cover them with enough water to submerge them by a few inches. Transfer the bowl to the fridge overnight. Alternatively, pour boiling water over the cashews for 1-2 hours or more. Drain the cashews.
  • Place all ingredients, starting with only 1/2 cup water, in a high speed blender or food processor. Blend or process until completely smooth. The process should take about 1-2 minutes in a high speed blender and about 4 minutes in a food processor. If using a food processor, stop a few times to scrape down the bowl and then continue processing Drizzle in extra water as needed to reach a creamy and very smooth consistency.
  • Add sweet or savory flavorings of choice, if desired. Serve or store an airtight container in the fridge for up to 5 days.

CASHEW SOUR CREAM



Cashew Sour Cream image

Made with soaked cashews instead of dairy, this vegan version of sour cream can be customized with any spices or seasonings you like. Serve with chili or any other recipes you like to top with sour cream!

Provided by LauraF

Categories     Side Dish     Sauces and Condiments Recipes

Time 8h5m

Yield 10

Number Of Ingredients 5

1 cup raw cashews
7 tablespoons water
2 teaspoons fresh lemon juice
2 teaspoons rice vinegar
½ teaspoon kosher salt

Steps:

  • Place cashews in a bowl and cover with a few inches of water. Let soak until soft, 8 hours to overnight.
  • Drain and rinse cashews; transfer to a high-powered blender. Add 4 tablespoons water, lemon juice, vinegar, and salt. Blend until cashews are finely ground. Scrape down the sides of the blender and add remaining water; blend until very smooth.
  • Transfer cashew cream to a jar with a tight-fitting lid and store in the refrigerator.

Nutrition Facts : Calories 75.5 calories, Carbohydrate 4.2 g, Fat 6 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 1.1 g, Sodium 98 mg, Sugar 0.8 g

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