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Cashew cream sauce with 4 simple ingredients to use in all your vegan recipes. It’s the perfect dairy free alternative for heavy cream!
This recipe is super easy to make and perfect to have on hand. Add walnuts for a unique twist or stick with cashews, super customizable for any recipe!
This post was originally published on 12/19/13.
I love using this cashew cream in recipes like vegan lasagna, vegan moussaka and vegan pastitsio! It can be subbed in anything where cream is needed.
Ingredients
This creamy and savory dairy-free sauce comes together with very few plant based ingredients:
- Cashews – raw, unsalted cashews create a delicious rich and creamy tasty and consistency. However there are other nuts that give you great tasting creamy sauces too, which is good for those allergic to cashews.
- In all my testing, my second favorite nuts to throw in are walnuts. Walnut cream is tasty on it’s own or even when mixed with cashews, which is the option I give in this recipe.
- Almonds are another popular base for dairy free cream sauces, especially in ricotta. In sauces however, the flavor is pretty pronounced so they aren’t my first go to there unless that is the flavor I am looking for.
- Water – start with 1 cup, you can always add more to thin it out if you prefer.
- Lemon juice – freshly squeezed lemon juice is ideal for the best taste, but bottles can be used in a pinch.
- Salt – this helps to enhance and bring together all of the flavors.
- Pepper – this is optional. You may or may not want to add it depending on what you plan on using the sauce for.
How to Make Cashew Cream Sauce
- Dump all the ingredients in a high powered blender like a Vitamix or Blendtec, and blend on high.
- Store in a glass jar or airtight container.
- Use in all your recipes.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
How to get a smooth cashew cream sauce without a high speed blender:
If you are not using a high speed blender, there are a couple of options for making the texture of your sauce as smooth as possible:
- Soaking cashews overnight in water will soften them, simply drain before blending.
- Boil your nuts for 30 minutes and drain.
- Or, grind your dry cashews into a fine powder using a coffee grinder.
- This is my favorite option and the one I think works best.
This technique works for all of my creamy sauces. It will work for a variety of nuts as well. Some nuts are harder than others however, so you may need some trial and error.
Variations
The great thing about cashew cream is that it is easily customizable. Blend in any of the following ingredients to add more flavor to your sauce.
- Garlic – raw or roasted (this makes it more similar to an alfredo sauce)
- Nutritional yeast
- Fresh herbs – thyme, oregano, basil, sage, rosemary, etc.
- Spices – garlic or onion powder, paprika, chili powder, nutmeg, etc.
Serving Suggestions
Use cashew cream sauce in any recipe that calls for a dairy version of cream or even cheese sauce. Here are a few of ideas for how to use it:
Storage Tips
This cashew cream sauce recipe can made ahead of time:
- Seal the finished sauce in an airtight container.
- Keep in the refrigerator for up to 5 days.
- You can also freeze cashew cream for up to 3 months.
- The texture may change a little, simply re-blend to smooth it out.
Common Questions
What does cashew cream sauce taste like?
The flavor is rich and savory while also somewhat neutral. It is similar to a full fat dairy cream, with a little more sweetness.
What is cashew cream used for?
You really can use this as a replacement for almost anything that calls for a dairy version of cream. Exactly how to use it depends on the original recipe but it’s super versatile! I like to play around with using the walnut cream mixed in too.
Why is my cashew sauce grainy?
If you are not using a high speed blender the texture of your sauce may be a little grainy. See the tips in the post above for how to avoid this.
More Vegan Sauce Recipes
Love this vegan cashew cream sauce and need more flavor in your life? Check out these other tasty plant based recipes:
4 Ingredient Cashew Cream Sauce
Cashew cream sauce with 4 simple ingredients to use in all your vegan recipes. It’s the perfect dairy free alternative for heavy cream!
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Prep Time 5 minutes
Total Time 5 minutes
Course 30 Minutes or Less, Condiment, Sauce
Cuisine American
Servings 8
Calories 178 kcal
Ingredients
US CustomaryMetric
1x2x3x
Optional alternative:
- 1 cup walnuts , sub this for 1 cup of the cashews (see note)
Shop Ingredients on Jupiter
Instructions
-
Put all ingredients (except the pepper) into a high speed blender and blend on high until smooth and creamy.
-
Add more water or salt to get the flavor and consistency you want.
-
Add pepper if using and pulse to incorporate.
Notes
- This makes a little under 2 cups of cashew cream. Serving size is ¼ cup.
- If you are not using a high speed blender, there are a couple of options for making your sauce smooth: You can use a coffee grinder to grind the nuts into a fine powder (do not soak for this option), or soak them overnight (or for at least 2 to 3 hours). If you forget, you can also boil them for 30 minutes.
- Add the pepper depending on the recipe you are using this for.
- Be aware that your cream may have a slight purple tint if using walnuts. This is due to the walnut skin that could be on your walnuts. It’s totally normal and can come out when walnuts get wet and heated which happens while blending the cream.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Calories: 178kcalCarbohydrates: 9gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 70mgPotassium: 212mgFiber: 1gSugar: 1gVitamin A: 0IUVitamin C: 0.7mgCalcium: 12mgIron: 2.2mg
Nutrition and metric information should be considered an estimate.
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Courtesy : https://www.veggiesdontbite.com/cashew-walnut-cream-sauce/