I absolutely love the use of cashews to create a delicious cream sauce or spread. There are many variations whether it be sweet or savory, spicy or mild. The choice is yours. Cashew creams are a fantastic alternative to using dairy products. So if you are looking for a dairy free cream to go on your favorite foods, you can create your own easier than you might think.
Garlic is loved by everyone in our house. So naturally I wanted to create a cashew based sauce with a garlicky flavor. You can use this on your sandwiches, a burger, with fresh vegetables, and many other possibilities.
I use two garlic cloves in this recipe but if you want a stronger garlic taste, go for three. I also use a combination of oregano, cumin, and coriander. Feel free to play around with those as well. Use one, two, or all three.
1 cup raw cashews, soaked 4-6 hours
1/2 cup filtered water
1 Tbs apple cider vinegar
2 garlic cloves (3 for super garlicky)
sea salt, to taste
fresh ground pepper, to taste
Additional spices (use one, two, or all three- whatever sounds good to you)-
1/4 tsp oregano
1/4 tsp ground cumin
1/4 tsp ground coriander
1. Drain and rinse your cashews. Place soaked cashews and remaining ingredients in your high speed blender.
2. Blend until smooth.
3. Taste to adjust flavors if necessary. Note- if you want a thicker sauce, start with 1/4 cup water and gradually add until your desired consistency is reached. Likewise with a thinner sauce, only adding more water if needed.
4. Makes about 1 1/4 cup of cream sauce. Store in an airtight container in your refrigerator for about one week.