Creamy Vegan Cashew “Cheese” Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 cup raw, unsalted cashews
3/4 cup to 1 cup water
2 teaspoons lemon juice
1/4 teaspoon sea salt
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Directions: |
Directions:1 Soak the cashews: Place the cashews in a bowl and cover with about 2 inches of warm water. Soak for at least 4 hours, up to 8 hours.
2 Make the cashew cream: When ready to make the cashew cream, drain and rinse the cashews. Place them in a blender along with 3/4 cup fresh water, lemon juice, and the salt.
Puree, adding more water as needed, until you achieve a smooth, pourable sauce.
Use it immediately, or transfer to an airtight container and store in the refrigerator for up to five days. You can also freeze it for up to three months.
Cashews blend easily and have a neutral flavor, which is why I recommend them here, but you can swap in any other seed or nut. I highly recommend sunflower seeds since they’re usually cheaper and soften up well, but you can also use almonds, walnuts, pecans, or any nut you prefer. (Note that almonds will need to soak a bit longer to soften.) |
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Notes: |
Personal
Notes: Ranch: The classic ranch combination relies on parsley, chives, and dill. Use a couple of tablespoons of each, minced finely, along with a dash of garlic powder. This variation is easily used in salad dressings or as a dip for vegetables.
Herb: Forage through your herb garden for the perfect mix of fresh herbs. Fresh chopped basil is always a wonderful addition. Other options include chives, thyme, tarragon, parsley, or even cilantro. This herb variation is my favorite to use over roasted vegetables and grain bowls.
Chipotle: Finely mince 1/2 to 1 chipotle in adobo sauce and add to the cashew cream along with a squeeze of lime juice in place of the lemon juice. Finishing off tacos with this creation, or use it as a dip for tortilla chips.
Garlicky: Make a garlic paste or use roasted garlic. This combination is also great with the herb variations. A garlic cashew sauce is a good all-around sauce for roasted vegetables, grain bowls, and vegetable dips.
Ginger-Soy: This variation for noodle bowls requires just a couple of teaspoons of minced ginger, along with a couple tablespoons of soy sauce. You can easily taste and adjust the levels of both to your liking. Toss it with greens or any type of Asian noodles, or serve it as a dip with spring rolls.
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