#Cashew sauce how to#
#Cashew sauce full#

#Cashew sauce full#

Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information. If you love sweet vegan sauces and spreads, you might enjoy this vegan Nutella or salted caramel sauce. You can add extra flavor to the cashew frosting/ cream with spices like cinnamon, chai spice, pumpkin pie spice, or even cocoa powder. Citrus juice: You can use lemon juice or lime juice in this nondairy frosting to balance the sweetness of the maple and add a subtle tang.You could also use a sugar-free alternative or even date paste. Maple syrup: Maple syrup is my preferred option, but other liquid sweeteners will work.Vanilla extract: Use natural vanilla (not artificial) for the best flavor.Plant-based yogurt: Any plain dairy-free yogurt should work.

For Sweet Maple Vanilla Cashew Cream (Cashew Frosting)Īlong with cashews, you’ll also need the below ingredients to make a sweet, creamy, nutrient-dense dairy-free frosting, dip, or spread. You can then make various flavor variations with fresh herbs and spices, etc. A small amount of lemon juice will further neutralize any cashew flavor.įor a simple savory cashew cream, I also like to add a small amount of nutritional yeast (for a savory, nutty, cheesy flavor) and some garlic. Water: You’ll need water to soak the cashews and more when blending the cream.Īlso, add a pinch of salt for the best flavor.Cashews: Use raw, unsalted cashews for this cashew cream recipe, as roasted cashews are too nutty tasting.

You can pull together a basic cashew cream recipe with as few as two ingredients, up to 5 for a simple yet delicious sweet cashew-based dairy-free frosting. Just soak the nuts, transfer them to a blender with the remaining ingredients, and blend until smooth-voilà! Besides leaving time to soak the cashews (the key step to achieving a super-smooth and neutral-tasting cream), the actual hands-on effort is practically non-existent.

The method for these cashew cream recipes is almost laughably simple, too, requiring less than 5 ingredients and just two steps. Whether it’s in pasta sauces, soups, stews, casseroles, dressings, desserts, as a healthy frosting, to dollop over pancakes, the list goes on and on. Now, I love whipping up large batches of regular and sweet cashew cream to store away for whenever needed.

#Cashew sauce how to#

After years of using it in recipes, I’m going to teach you how to make cashew cream (both regular and sweet) with top tips, tricks, and FAQs.įor years, I was only ever preparing it ‘as needed’, thinking it wouldn’t hold up in the freezer… until I tried it and realized how wrong I was. After soaking, cashews are blended into a neutral-tasting (great for coconut milk haters), super creamy, rich, and smooth consistency perfect for using in alfredo sauce, creamy pasta soup, and raw vegan blueberry cheesecake, or even turning in a sweet cashew cream as a vegan frosting, dip, or spread. Super Versatile Cashew Cream (+ Sweet Cashew Cream Frosting)Ĭashew cream is practically ‘secret weapon’ level versatile in any vegan or dairy-free kitchen for both sweet and savory uses. How to make cashew cream, both regular (a heavy cream replacement perfect for sauces, bakes, desserts, casseroles, and more) and sweet cashew cream (for vegan frosting, dipping, and spreading) with just a handful of ingredients and minimal effort!