You can keep the cashew cream in the fridge in an airtight container for up to 5 days.Make sure to use enough liquid in order to help the cashews blend, but not too much in order to make sure the result isn't watery.Make sure to properly soak the cashews! The exact length needed will, of course, depend on the blender you're using but the general rule of thumb is that the longer, the better.
Add more plant based milk if you want a thinner consistency, and you're good to go! Tips to make the best spicy cashew cream Be patient here, as it may take a couple minutes. Next, simply dump all the ingredients into your blender/food processor and blend until very smooth and creamy. If you're using a food processor or a blender that does not have a high speed function, soak the cashews for at least 4 hours, preferably overnight. Alternatively, if boil them in a saucepan for around 15 minutes. I mean, it's the easiest way to add cheesiness to any meal or sauce/condiment.įirst of all, you must make sure to soak your cashews! If you're using a high-speed blender such as a Vitamix, you only need to do this for 1-2 hours. This ingredient is one of my never-ending obsessions. Helps add a lot of flavour and a little bit of colour too. Around ½ tsp salt substituted for each tbsp tamari works well too. You can use soy sauce if not avoiding gluten, or coconut aminos for a soy-free version. You can also garlic powder (around ¼ tsp per clove). Otherwise, soak for at least 4 hours, preferably overnight. If you are using a high-speed blender, you only need to soak them for 1-2 hours OR boil in a saucepan for around 15 minutes. It's impossible to overstate just how straightforward this recipe is. Try it out for yourself and I guarantee that after just one try you'll end up putting it on everything just like I do! What ingredients do I need? The texture is the best part - smooth and creamy, it a great way to replicate dairy cheese sauces. Cashews by themselves have a pretty neutral flavour, and after blending you can add other ingredients depending on the recipe you want to use them for. You can dress it up or down as much as you want, but the whole point is the versatility of the recipe. What is cashew cream?Īt it's most basic, cashew cream is cashew nuts blended into a smooth and cream-like consistency, together with a selection of other ingredients. Now, I'm forever a changed woman and it's probably a cause for concern if I don't have a tub of cashew cream sitting around in the fridge. That's deffo one I can get on board with.Ĭashew cream has been around for a while, but I didn't try it out for myself until I got a Vitamix a few years ago. At first I thought that maybe I've just outgrown trends in general, but then I recognised just how many I actively perpetuate: smoothie bowls, baking with zucchini, self-deprecating humour. There are certain trends I don't understand and never will. Make in 5 minutes using just 6 ingredients and you have an ideal dairy-free cream substitute! Stir it into pasta and salads, use as a dip, spread on toast, switch up the flavour to customise it. This spicy vegan cashew cream is silky smooth, with perfect amounts of flavour.
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