CASHEW SAUCE HOW TO

Divide them into 1 cup portions and store them in the freezer until ready to use. Simply buy raw unsalted cashews in bulk, soak them in water for 5 to 8 hours, then drain and rinse. To save on time, make sure you always have soaked cashews on hand so that you can make cashew cream whenever the mood strikes. And if you’re using a regular blender or food processor, soaking the cashews ahead of time is a must to get that creamy texture. However, soaked cashews do tend to yield the best results. You’ll still get a deliciously creamy sauce. If you’re pressed for time, there is no need to soak the cashews if you have a high-speed blender. This combo is amazing mixed with greens, but it also tastes so good mixed with leftover rice, sweet potatoes, edamame, and sauerkraut for a quick and easy lunch!Ī lot of cashew cream recipes call for soaked cashews. My favorite way to eat it lately is to mix two to three tablespoons of cashew cream with a little bit of water, about a tablespoon of Dijon mustard, and a little bit of salt and black pepper for a delicious salad dressing. Perfect for dipping fruit or as a delicious garnish for fresh apple strudel! This simple recipe can also be transformed into a delectably sweet delight by adding in a few dates or some maple syrup, a tsp vanilla extract, and perhaps some cinnamon. Maybe add some fresh or frozen spinach for a creamy green sauce with a little extra nutritional oomph. You can experiment by adding some of your favorite fresh herbs and spices. Maybe add some hot sauce for some extra kick! Perfect for dipping your favorite tortilla chips or drizzled over nachos. You can blend it with some nutritional yeast, garlic, and maybe a little bit of onion powder for a cheesy version, served warm or room temperature. But you can get super creative and take it to a whole new level!

As mentioned above, it’s as simple as adding a little apple cider vinegar and dill weed, or some Dijon mustard. This smooth cashew cream recipe is so versatile and makes a great base recipe for amazing sauces, dressings, and dips. Turn basic cashew cream sauce into delicious concoctions and my son loves to eat it as a side dish! :)Īs you can see, it makes a great dairy-free replacement and would be perfect paired with many of your favorite German meals.I like to mix it with some Dijon mustard for a yummy dipping sauce for baked potato wedges (also yummy with steamed or roasted broccoli or cauliflower!).it is delicious in tacos and on veggie burgers.we add a nice big dollop to a bowl of hot soup, such as lentil or beet soup, and swirl it in.we like to mix it with diced tomatoes for a deliciously creamy pasta sauce.we add apple cider vinegar and dill weed to it and then mix it with mashed chickpeas as a sandwich spread reminiscent of tuna salad, or with leftover boiled potatoes for a quick and easy potato salad.we spread it on toast topped with tomato slices and sprinkled with salt and pepper for delicious toasted tomato sandwiches.we use it as a spread on bread or toast.we like to smother our boiled potatoes with it.In our house, we make cashew cream on a weekly basis and use it in all sorts of ways:

CASHEW SAUCE HOW TO

What is cashew cream sauce a substitute for?Ī lot of German recipes call for heavy cream, sour cream, and mayonnaise, and if you’re looking to cut down on dairy, learning how to make cashew cream will come in handy when you need a delicious dairy-free alternative.

Cashew sauce