Basic Cashew Cream
Cashew cream is an incredible dairy-free all-purpose cream sauce. It pairs amazingly well with this grilled tofu, but also works well in grain bowls and salads, as a sandwich spread, or stirred into curries or soups.
Servings: 8
Ingredients
- 1 cup (140g) Simply Nature Organic Raw Cashews, soaked overnight in cool water or quick soaked*
- ½ to ¾ cup (120 to 180 mL) water**
- 1 medium lemon, zest half of the lemon and juice 2 tablespoons
- 2 garlic cloves, roughly chopped
- ½ teaspoon onion powder
- ½ teaspoon Burman’s Dijon Mustard
- ½ teaspoon sea salt, plus more to taste
- Freshly cracked black pepper
Instructions
- Drain and rinse the soaked cashews with fresh water. Add them to a high-powered blender.
- Add the water, half of the lemon zest, 2 tablespoons lemon juice, garlic, onion powder, mustard, salt, and several cracks of pepper. Blend until creamy and thick, and all cashew bits have been pulverized, scraping down the sides with a silicone spatula as you go, about 2 minutes. If using a food processor, you will need to blend for longer (the consistency will not be as silky smooth but still tastes good).
- Taste, adding more salt for saltiness or more lemon juice for acidity. If desired, add the rest of the lemon zest.
Notes
* For a quick soak, add the cashews to a saucepan, cover with water, and bring to a boil. Boil for 15 minutes, then drain and rinse.
** For a thick consistency, use ½ cup water. For a drizzle-able consistency, use ¾ cup water. If you’re using a large blender container (e.g., 64-ounce container), you’ll most likely need to use the full ¾ cup to get everything blended.
Nutrition
Calories: 95kcal | Carbohydrates: 6g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 131mg | Potassium: 130mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 7mg | Calcium: 12mg | Iron: 1mg