Ultimate Cashew Cream is one of my favorite sauces. I use it with Tacos, Fajitas, Tostadas, Veggie Chili, Veggie Tofu Scramble Chilaquiles, Hearty Breakfast Burrito, Basic Baked Potatoes, you name it! What's nice about this recipe is you can easily adjust the consistency for whatever you're using it for. Meaning, it could be made thicker for a plant-based sour cream to dollop, or thinner for more of a sauce to drizzle.
Ultimate Cashew Cream has 3 key ingredients:
- Cashews
- Apple cider vinegar
- Lemon
Cashews, as is the case with all nuts and seeds are considered to be calorically dense. If you're trying to lose weight, go easy on this.
— Gigi
Ultimate Cashew Cream
- Total Time: 8 hours
- Yield: 8 1x
- Diet: Vegan
Ingredients
1 cup raw cashews, soaked and drained
1 tsp apple cider vinegar
1 lemon, juiced
¼ cup water (use less water, about 2 Tbsp, for a thicker consistency)
⅛ tsp salt
Instructions
Soak raw cashews in water overnight or for 8 hours. A quicker method is to pour boiling water over cashews and let sit for 2 hours to soften. An even quicker than the quicker method is to boil the cashews in water for 4 minutes, then remove from heat and rinse in cool water.
Put soaked and drained cashews, along with other ingredients, into a high-speed blender and blend until smooth and creamy. Add more water for thinner consistency.
- Prep Time: 8 hours
- Category: Sauces
Keywords: cashews, cashew cream, cashew sour cream, sauces, vegan, daniel fast compliant, gluten free, soy free
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[…] other optional toppings for this Veggie Tofu Scramble Chilaquiles include Cashew Cream, Guacamole, Super Easy Salsa or Sersie’s Favorite Cheese […]