Meet your new favorite dairy-free condiment: Cashew Cream!
Ever since I discovered my sensitivity to dairy, I have been exploring around with dairy free alternatives. Cashews are an answered prayer to those of us who don’t eat dairy! I always keep a jar of raw cashews on hand so I can whip up some cream at anytime.
Unlike coconut, cashews have a fairly neutral flavor which makes it so versatile. This particular recipe whips cashews into a silky cream using roasted garlic that is full of umami flavor – that means your taste buds want more! Spread this savory cashew cream across toast or in sandwiches, serve it with eggs, veggies, or just swipe it across a plate for a dramatic effect like I did in the Pan-Roasted Turkey Breast recipe.
The trick to making it smooth is by soaking the raw cashews in a bowl full of water before pureeing in the blender. The longer you soak, the smoother the consistency. I soak anywhere between 2-8 hours. I place the cashews in water during my work lunch break (yes, I have a “real” job) and viola, its ready to blend by the time I cook dinner. The added benefit to soaking is that your also sprouting the nuts, making it more digestible.
You can play around with the ratio of cashews to water in order to make a thinner sauce (like my Basil Cashew Cream for Pasta), or into a thicker spread like the version shown below. You could also make a basic version of this (without garlic) and add honey, chocolate, vanilla, or dates to make it a sweet cream (see Maqui Berry Cheesecake). Play around with seasonings and liquid ratios to find what floats your boat.
The cashew cream freezes really well. The recipe below makes a decent sized batch so I usually freeze half for another use.
- 1 C. raw cashews, soaked *
- ½ C. water
- 1 head of garlic * you will only need about half for this recipe
- ¼ t. each of Salt + White Pepper
- Pre-heat the oven to 350 degrees.
- Drizzle a touch of oil on the head of garlic, wrap in foil and roast in the oven until tender, about 30 - 40 minutes. Remove and let cool. Peel about half the head of garlic (4-6 cloves) and reserve the rest for a different use.
- In a high-powered blender or food processor, combine the soaked cashews, water, roasted garlic cloves salt and pepper. Blend for 3-5 minutes, adding in extra water if necessary or until you've reached desired consistency.