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Cashew Cream | Component Cooking

Cashew Cream | Naturally Ella

I was a bit slow to use cashew cream. I’ve never been shy about using heavy cream but over the years, my diet has tended a bit more towards vegan. This cream is a really useful recipe whether you’re trying to eat vegan or not. The cream sauce can be thick and used as a dip or spread, thinned slightly to be a sauce for pasta or enchiladas, or even a creamy vegan salad dressing.

There are numerous recipes out there for cashew cream that call for 2 parts cashews to 1 part water. I found that for most use cases, like pasta sauce, I want the cashew cream to have more sauce consistency which means a tad more liquid. I’ve also found, with the help from a high-speed blender, long soaking periods weren’t necessary. Read more and see the recipe.

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