Plant-based mystery box inspiration: Basic cashew cream
Vegan cashew cream sauce for pasta. Light wooden background
YIELDS
Ingredients
- 2 cups/300g raw cashews *soak in water overnight*
- Approx. 3 tablespoons almond milk (can use any alternative milk, or water)
- Approx. 1 teaspoon salt, or to taste
Directions
In blender, pulse drained cashews until crumbly.
Add almond milk and blend until smooth. Add until desired consistency is reached.
Add salt to taste.
Tips
Make it like Sour Cream - Swap liquid for white vinegar, add 1 tsp (3 g) onion powder. Serve it on tacos, nachos, chili, even perogies!
Make it Tzatziki – add 1 clove garlic to blender with cashews. Grate 1/2 cup (120 g) cucumber and squeeze it dry in a strainer. Stir into cream. Serve it on a Greek salad, use it as a dip with fresh vegetables and grilled pita.
Make it Raita – add 1/4 cup (8 g) chopped cilantro, 1/2 tsp (1 g) ground coriander, 1/2 tsp (1 g) ground cumin, 1 chopped green onion. Finely chop 1/2 cup (120 g) cucumber and stir into cream. Eat this as a condiment with a hot spicy Indian dish, with roasted squash or grilled vegetables.
