CASHEW CREAM/SAUCE

CASHEW CREAM/SAUCE

September 01, 2017

I am obsessed with this creamy dairy free, raw deliciousness. I have been using it as a dressing for my coleslaw and salads, a dip with vegetable sticks and as cream base with curries. You can use this for virtually anything you use fresh cream with and then just add spices / herbs for your preferred variations. Its actually quite sweet if you leave out the garlic so would be lovely in place of fresh cream on a raw cake /muffin / amazeball etc. The best part is, its SUPER easy! Here goes...

INGREDIENTS:

1 - 2 cups raw cashews
Sea Salt
Lemon
Rice milk / plain water
Variation optionals:
Crushed clove of Garlic for savoury dishes
Cinnamon, cardamon or vanilla bean for sweeter dishes

HOW TO:
Soak your cashews in cold water overnight
Drain the water, rinse and drain again
Place cashews in high speed blender or processor with a squeeze of lemon, a pinch of seasalt, 1/2 cup of rice milk or water and your choice of savoury or sweet variation.


VOILA!

I like my sauce quite thick so if yours is too much so, just add more rice milk / water until you reach the desired consistency.
This is the sauce/cream that keeps giving and can stay in the fridge for 2-3 days for your tasting pleasure - good luck with that, mine was gone in 1 day:)




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