Cashew Cream Food

CASHEW CREAM

Steps:

• Add the cashews, lemon juice (if using) water and salt (if using) to the blender jug and blend until smooth.
• The basic cream recipe is really just the cashews and water. If you want a thinner cream then use up to a 1/4 cup more water. The lemon juice and salt add a tang and a little savory flavor, though it's mild. It makes this stand out more as a standalone recipe ready to use as is. If you are really wanting just the blank slate recipe to use in another recipe or to closely match unflavored dairy cream, then start with just the cashews and water only.

5 MINUTE NO COOK VEGAN CASHEW ALFREDO SAUCE

Steps:

• Place the cashews, water, salt, nutritional yeast and garlic in a high-speed blender and blend until silky smooth, 1-2 minutes. If you have a soup setting on your blender, you can heat and blend at the same time but you really don't need to if you're tossing with hot pasta.
• Use immediately, or store in the fridge in an airtight container for up to three days. Reheat over medium-low on stove.

CASHEW CREAM CHEESE

Steps:

• Add the soaked cashews, oil, lemon juice, and salt to a food processor.
• Blend for 5-8 mins to achieve a creamy texture. Stop the processor and scrape down the sides 2-3 times during blending.
• Taste and add more lemon juice or salt as needed.
• Place in an airtight container and store in the fridge for up to 5 days.

VEGAN CREAM CHEESE

Steps:

• Place the cashews in a large bowl and cover with water. Cover the bowl with wrap and leave to soak overnight or for at least 4 hrs.
• Drain and rinse the cashews then add them to a food processor with the nutritional yeast, lemon juice, 1/2 tsp salt and 1 tbsp water. Whizz until very smooth, about 5 mins. You may need to stop and scrape the sides down with a spatula.
• Transfer the cashew cheese to a dish or bowl and stir through the chives, if using. Cover and place in the fridge for 1 hr to firm up a little. The cheese will keep in the fridge for up to 3-4 days.

VEGAN CASHEW ALFREDO SAUCE

Steps:

• Soak cashews in 1 1/2 cups water until softened in a bowl, at least 20 minutes.
• Drain water; add almond milk. Blend mixture in an electric blender or food processor until smooth, 30 seconds to 1 minute. Add water until sauce is slightly thinner than you want it for the final product, as it thickens when heated. Add garlic, nutritional yeast, lemon juice, salt, and pepper; blend until smooth.
• Pour mixture into a saucepan. Heat on medium-low heat, stirring occasionally until heated through and desired thickness is achieved, about 5 minutes. You can add additional water or almond milk if sauce becomes too thick.

CASHEW SOUR CREAM

Steps:

• Place cashews in a bowl and cover with a few inches of water. Let soak until soft, 8 hours to overnight.
• Drain and rinse cashews; transfer to a high-powered blender. Add 4 tablespoons water, lemon juice, vinegar, and salt. Blend until cashews are finely ground. Scrape down the sides of the blender and add remaining water; blend until very smooth.
• Transfer cashew cream to a jar with a tight-fitting lid and store in the refrigerator.