I’m a little obsessed with cashew creams, delicious and versatile, sweet or savory, creamy and decadent tasting and oh yeah, did I say, delicious, well it’s worth saying again.
It’s certainly not low fat, but compared to dairy cream, you’re getting healthy mono unsaturated fat + protein + a bit of fiber, iron & magnesium, not bad.
Raw cashews soaked in water for a few hours and then drained and blended with fresh water and whatever flavorings suit your needs results in a silky smooth emulsion and perfect replacement for cream in so many different recipes.
I’ve used it for sweets in this chocolate ganache and raspberry tart and as a savory dressing for this kale salad. Here I’ve blended my cashews with roasted red peppers for a delicious savory sauce.
I love this Roasted Pepper Cashew Cream sauce and find so many delicious ways to use it. This sauce is perfect for topping a black bean burger, these quinoa fritters, dipping falafel into for a savory snack, or even dolloped on top of a fried egg with rice and greens (my favorite!).
This Roasted Pepper Cashew Cream will keep well in the refrigerator for about a week, which is perfect since you’ll find new ways to use it all week long!
Roasted Pepper Cashew Cream
Author: Sweet Green Kitchen’s Jen Jones
Vegan, gluten free, dairy free
½ cup Raw Cashews – soak in water 2-3 hours
1-2 Roasted Peppers – jarred or fresh roasted – chopped
¼ cup Water, a little more if needed
Zest & Juice of ½ Lemon
1 small clove Garlic – peeled and roughly chopped
1 teaspoon Red Pepper flakes
Salt & Black Pepper to taste
Start by soaking the cashews for 2-3 hours in water, then drain and rinse. Add your drained and rinsed cashews to a blender or food processor, then add in the rest of the ingredients. Blend until you have a smooth and creamy consistency, adding a tablespoon or two more water if needed to get the consistency you like. Taste and add more seasoning if needed. Enjoy!
Tagged: Cashew Cream
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