All Purpose Cashew Cream Recipes

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

Time 8h5m

Number Of Ingredients 10

Ingredients

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.

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