#CASHEW SAUCE PLUS#
Just like my sweet and spicy tahini sauce and hoisin peanut sauce, it's gluten free and oil-free, plus it stays fresh in the fridge all week. It's seriously versatile and a staple in my own kitchen.Super versatile and flavorful, this spicy cashew cream is ready to enjoy in under 5 minutes. You can also use it anywhere you'd use vegan mayo or vegan sour cream. It works well as a replacement for heavy cream in savory recipes, like soups and sauces. as a topping for your favorite vegan chili.
for making spinach artichoke dip rich and creamy. straight up as a sauce for pasta - It's almost like a garlicky alfredo!. to make the sauce base for spinach-artichoke pasta. Here are some stellar ways to use cashew cream sauce! Just thaw it overnight in the refrigerator, then give it a whisk before adding to your recipe of choice. You can also freeze it for up to 6 months. Your finished garlic cashew cream will keep for around three days in the refrigerator in an airtight container. When you take those blending breaks, make sure to scrape down the sides of your blender, so you'll end up with an even texture. Just don't quit! Keep blending in 1-minute increments, until you have a velvety-smooth cashew cream sauce. In a regular blender, this process will take longer, but it will work. Make sure that you stop every 30-60 seconds to scrape down the sides of your blender, so all of the cashews hit that blade! In a high speed blender, you should be able to get a nice, smooth cashew cream in just 1-2 minutes of blending. Once you finish soaking and draining, it's time to blend! This step will vary depending on your blender. The soaking water gets kind of slimy and funky, so I do not recommend using it for anything other than watering a plant. When the soaking time is up, drain your cashews and discard the soaking water. If you are using roasted cashews, add 5 minutes to your soaking time. For a regular blender, soak for 15 minutes. If you're using a high speed blender, you only need to soak for 10 minutes. To soak your cashews, cover them in enough hot water so that they are totally submerged. The trick to cutting the soaking time down from hours to minutes, though, is to use hot water. I don't recommend making this recipe for cashew (or any other) without soaking, but you don't need to soak for 8+ hours to get a smooth, creamy sauce. Many recipes will tell you that you need to soak your cashews overnight, and this isn't true, either. I don't recommend skipping the soaking step in this or any other cashew cream recipe. Soaking your cashews softens them, so that they blend more easily. 
But it will totally work! Do I have to soak the cashews? You also may need to do a bit more blending. If you use roasted cashews, just add 5 minutes to the soaking time to soften them a bit more. Yes, raw cashews will blend up more easily, but you can absolutely use roasted cashews.
You really don't have to splash out for raw cashews, if you don't want to.
Most cashew cream sauce recipes call for raw cashews, but I have a secret to tell you. You only need a handful of ingredients and a blender to do it. This recipe for cashew cream makes a perfect base for creamy dips and sauces, like Spinach Artichoke Dip!Ĭashew cream sauce is super versatile, and it's also incredibly easy to make. Flavorful cashew cream sauce is a lovely dip or topping for tacos or chili.
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