Kitchen Basics | Cashew Cream Sauce
You might think, what do cashews to do with cream sauce. Well actually, a quite lot. Because cashew cream is a foundation of vegan cooking. Creamy style.
A few years ago (ok, like 5 maybe) when I was starting to discover new health blogs I took a little nose dive into the world of vegan cooking. Although I am not 100% vegan (probably never gonna be for my love for cheese) myself, I was so fascinated and took up the challenge to give the vegan cooking a go. I mean, doesn’t hurt to try new things right!
One of the awesome things I learned, included making thick and creamy soups without and dairy products. I learned this little trick from Sarah Britton. And was totally swooned by it. I mean how can this bean shaped little nut can do all that? But it just happened in a blink.
There are many ways to use cashew creams like the same way you use normal dairy cream. Cashew cream is a great substitute for those who are allergic to dairy, are vegan or planted based. This recipe is pretty foolproof, has great flavors and you can add it to many savory dishes.
Just a note before you start:
1. This recipe makes a lot cream. If you don’t need this much. Just pour it into an ice cube tray and pop it in the freezer. Always comes in handy if you need it.
2. If you don’t have a high-speed blender, you may want to strain it trough a cheesecloth to get the little bits out. I like to leave that part out, I don’t mind having little bits and piece of cashews hanging around in my food. Besides its a waste of good food and I mean, ain’t nobody got time for that.
3.If you don’t have time (or patience like me), this is my shortcut: Soak the cashew (1:2) along with a pinch of salt, pepper and some garlic while you prepare all the ingredients for whatever you are making. When you are done, add the cashew and water in a small pan and bring it to a boil. After 15/20 minutes the cashew will be softened. Grab your immersion blender and blend till you have a smooth consistency. You can also use your blender.
2 cup raw cashews
2 1/2 cup water
2 cloves garlic
1 tsp. sea salt
2 tbs grounded black pepper
Soak the cashew in cold water for 2-4 hours to soften them up. Drain and rinse thoroughly. Add the cashews in a blender with all the other ingredients and add half of the water. Blend on high speed and slowly add the remaining water in. Blend till you have a smooth consistency. You want it to be smooth, not too thick and not too runny.
It may be a little bit on the runny side, but that is ok since you are going to add this to soups or pasta. When you add heat to this cream, it will thicken up every kind of soup or sauce you are planning to make.