Cashew Cream
Cashew cream makes a great dairy-free substitution for heavy cream in recipes such as soups and sauces. This recipe makes more than you will need for the mushroom sauce, but is much easier to blend in a larger quantity. Leftovers can be drizzled on a soup, on Mexican dishes, or on a hearty quinoa bowl. Cashew cream can also be used as a base for a creamy salad dressing.
Author: Spoon With Me, Process adapted from Beard and Bonnet. See their detailed tutorial here.
Recipe type: Ingredient, sauce, condiment
Cuisine: Vegan
Serves: 1½ cups
Ingredients
- 1 cup raw unsalted cashews
- ½ cup filtered water, plus more for soaking
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon kosher salt, to taste
Instructions
- Place the cashews in a bowl and cover with the filtered water by an inch. Allow to soak overnight (or, if you forget to soak ahead of time, cover the cashews with boiling water and soak for 20 minutes). Drain and rinse the cashews.
- Blend the cashews, water, lemon juice and salt in a high powered blender or food processor until very smooth, adding more water if needed, for 1-2 minutes. If using a regular blender, immersion blender, or food processor, you will need to blend it for longer.
- Leftovers will keep in a sealed container for 3-4 days, or can be frozen up to 6 months. If you choose to freeze the cream, run it through the blender again once defrosted to smooth out the texture again.
Recipe by Spoon With Me at https://spoonwithme.com/creamy-vegan-mushroom-gnocchi/