My Cashew Cream (Vegan) is one of the easiest and most versatile vegan ingredients for making rich, creamy and comforting dishes especially creamy vegan pasta! This delicious cashew cream isn't only for making pasta sauce, but it can also be used as/for salad dressing, white pizza sauce, wraps...just about anything!Yield: about 2 3/4 to 3 cups / 660 -720 ml
Soak cashews in water for at least 2 hours up to 4 hours. Drain well and set it aside.
In a high-speed blender, combine soaked cashews, cold purified water, lemon juice, nutritional yeast, and salt. Start blending at the low speed then increase the speed little by little. Blend until creamy and smooth (about 60-90 seconds.)
It’s ready to use or store in the fridge/freezer. See the section “How to Store” in the “Notes” below.
Notes
Cashews
Use raw, unsalted cashews.
Soaking Cashews
Soak cashews at room temperature.
Cashews should be ready for blending after 2 hours of soaking (may take longer at colder temperature.)
Lemon Juice
Lemon juice adds a little zing to the overall flavor which also helps to enhance the “cheesy” flavor when combined with nutritional yeast.
Be sure to use freshly squeezed lemon juice.
Nutritional Yeast
Nutritional yeast adds a “cheesy” and umami-like flavor.
I use Nutritional Yeast (non-fortified) from Foods Alive. I really like the fact it’s non-fortified!
How to Use
Cashew cream can be used for any dish that you want to make it creamy. I use it for making creamy sauce for pasta, salad dressing, and wraps.
It’s also great for using as a white sauce for pizza, drop a spoonful topping in soups and tacos and use in burrito fillings.
Modifications and Variations
You can adjust the amount of ingredients to your preference. If you like thicker/thinner consistency, use less/more water when blending.
The amount of nutritional yeast and salt can be adjustable to your taste preference.
You could use rice vinegar, other white vinegar or lime as a substitute to the lemon juice.
To enhance the flavor, try adding garlic powder and/or onion powder.
Adding some fresh herbs such as cilantro, basil, and parsley are also delicious, too (note: the color will turn green.)
How to Store
In The Fridge: If you don’t use immediately, store in an airtight glass container and keep refrigerated. If using hot water or cooking method, be sure to let it cool down before refrigerating. Consume within 1-2 days.
In The Freezer: Cashew cream freezes well, too. For your convenience, measure about 1/2 cup (80 ml), 3/4 cup (120 ml) or up to 1 cup (240 ml) of cashew cream and pour into an airtight glass container. I find those amounts to be most useful (for making 2-4 servings of dishes at a time.) Store them in a freezer until needed. It’s best to consume within 1-2 months. If using hot water or cooking method, be sure to let it cool down before freezing. When you need it, thaw in the fridge overnight or leave on a counter for 1-2 hours. Stir well and it’s ready to use.