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...
1 - 2 cups raw cashews
Rice milk / plain water
Crushed clove of Garlic for savoury dishes
Cinnamon, cardamon or vanilla bean for sweeter dishes
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.
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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