If you don’t know already about the magic of cashews prepare to be wowed! Cashews are a vegan’s secret ingredient that can turn a sauce into one that is more silky, rich and creamy. Soaking them creates a softer cashew and can easily be blended. I’m going to teach you my best practices for how to cook with cashews!
Almond, soy or oat milk are great for oatmeal’s, baking and coffee but if your dish has a heavy cream base those options simply don’t cut it. You need something richer and fattier. Many recipes call for coconut milk but not everyone likes the taste of coconut and if the recipe is not supposed to taste like coconut it leaves a strange aftertaste and an odd coating on the palette. Coconut is perfect for curries and soup but not for alfredo sauces or sour cream.
Being vegan doesn’t mean you have to sacrifice everything you used to love. Using cashews, you can make many recipes that traditionally call for dairy.
Here is an example of just a few options you can create: Cashew milk, savoury cashew cream, cheesecake, cashew cheese and cheese sauce, cashew butter, sauces, thick and creamy soup, ice cream, sour cream and salad dressings.
To get you started, I’m sharing some of my favourite recipes from Forks Over Knives below!
Cashew Sour Cream
INGREDIENTS
- 1 tbsp fresh lemon juice
- 1/2-3/4 cup water, or as needed
- 1 1/2 tbsp apple cider vinegar
- 1/4 tsp sea salt, or to taste
INSTRUCTIONS
- To make the sour cream, drain and rinse the cashews. Next, blend together the cashews, water, apple cider vinegar and lemon juice, until you reach a really smooth consistency.
- Add more water until you reach the desired thickness. For instance, for more of a cream-like consistency, add more water until you reach a thinner, but still smooth, consistency.
- Note: This is where a high-speed food processor is worth the investment. The higher the power, the smoother the outcome. Scrape the sides and continue to pulse until smooth. If needed, add a bit more water until you reach the desired consistency.
- Use as you would any other flavorful sour cream.
Cashew Vanilla Cream
INGREDIENTS
- 2 cups raw cashews, soaked for 3-4 hours to soften
- 3/4 cup water, coconut water or unsweetened non-dairy milk of choice
- 1/4 cup liquid sweetener or apricot paste*
- 1/2 vanilla bean fine minced or 2 tsp extract
- pinch of sea salt
INSTRUCTIONS
- Place the cashews, liquid, sweetener, vanilla and salt in a high-speed blender. Process on high until very smooth, scraping down the sides of the blender jar from time to time.
- Depending on the strength of your blender, the smoothness will vary.
- *Note: Use sweetener or paste of choice.
- *Also note: Using whole minced vanilla bean will only result in a smooth consistency when using a high-speed blender. If you are not using a high-speed blender, be sure to use vanilla extract rather than minced bean.
- Cashew cream will keep for about a week in the refrigerator. It can also be frozen for a few months.
- If you don’t have time to soak them overnight, just add hot water and soak for 10-15 minutes.
For more cooking tips and tricks head to my TIPS & TRICKS page!
