If someone would have told me 2 years ago that I would be obsessed with something I like to call cashew cream, I would have been confused. Cashew cream can be found in pretty much every vegan cookbook and blog. There are many variations so many that I don’t know which recipes I pulled together to come up with this one. I love how versatile the sauce is! You can put it on anything from pizza to salad! You can also add a few more ingredients to make it more versatile Alright! Let’s get to it!
Notes
A note about soaking nuts: if you have a high powered blender it is not necessary to soak the nuts. You will get a creamier consistency if you soak the nuts.
Keep in the refrigerator for up to two weeks.
Ingredients
- 1 cup soaked raw cashews(soaked for a least 2 hours)
- 1/2 to 1 cup of water (the amount of water depends on the consistency you'd like
- 1/4 cup nutritional yeast
- 1/2 teaspoon salt
- 5 large cloves of roasted garlic (more or less for those who love or hate garlic)
- Enjoy!
Instructions
- Drain cashews, add all ingredients to a blender, blend until smooth.
- Enjoy!
Notes
A note about soaking nuts: if you have a high powered blender it is not necessary to soak the nuts. You will get a creamier consistency if you soak the nuts.
Keep in the refrigerator for up to two weeks.
Ingredients
- 1 cup soaked raw cashews(soaked for a least 2 hours)
- 1/2 to 1 cup of water (the amount of water depends on the consistency you'd like
- 1/4 cup nutritional yeast
- 1/2 teaspoon salt
- 5 large cloves of roasted garlic (more or less for those who love or hate garlic)
- Enjoy!
Instructions
- Drain cashews, add all ingredients to a blender, blend until smooth.
- Enjoy!
