One of my first published recipes was THE BEST cashew cream and while it is still my favorite, I recently experimented with new flavors.
Making cashew cream is so easy to do. All you need is a food processor or high-speed blender, a few ingredients and a little bit of patience.
Each recipe is going to start out with a base of 1/2 cup cashews soaked for at least 4 hours… this helps it blend into a smoother cream, a bit of olive oil and water, nutritional yeast, and a pinch of salt. Depending on what flavor you are going for, it will determine what else goes it.
Roasted Garlic Cashew Cream
This cashew cream goes well with anything. I mean, it is garlic… what is not to love?! Add to roasted veggies, dip with crackers or breadsticks, add into all kinds of pasta, or use as a dip for raw veggies.
All you need to add to the base is one head of roasted garlic.
Here is a quick how-to on Roasted Garlic:
Peel the outer skin off as much as you can and chop the tips off (bottom of garlic head). Place the head of garlic bottom-up in a small piece of foil and drizzle with a little bit of avocado oil – maybe about 1 tsp. Fold the foil together, covering all the garlic and roast at 425 degrees F for about 25-30 minutes. Remove from the oven and let cool. When it is cool enough to touch, you can squeeze out the garlic cloves and add them to the blender or food processor.
Curry Cashew Cream
This flavor is only for those who like curry obviously. This one is delicious on sandwiches and with wraps. It would also go well as a dipping sauce and on top of roasted veggies.
Add in curry powder and turmeric to the base. AND don’t forget a dash of black pepper!
Black pepper helps your body absorb more curcumin, the active ingredient in turmeric that is known for its health benefits.
Sun-Dried Tomato Cashew Cream
This one is my favorite used in pasta, on top of pizza, and as a dip with crackers.
Add in 1/2 jar of sun-dried tomatoes and garlic cloves to the base.
Which flavor are you going to try first?
We went through the sun-dried tomato and roasted garlic flavors in less than 2 weeks and I will be sharing some recipes soon with what was made. You are going to want to make these so you have them on hand. It helps you create amazing dinners in no time at all.
Enjoy! Don’t forget to tag me @livingonroots so I can see how you are using them.
Cashew Cream Three Ways
Equipment
- Food processor or high-speed blender
Ingredients
Cashew Cream Base
- 1/2 cup Cashews. Soaked for at least 4 hours and then drained
- 2 Tbsp Nutritional yeast
- 2 Tbsp Water
- 1 Tbsp Olive oil
- 1 pinch salt
Roasted Garlic Cashew Cream
- Full Cashew cream recipe base
- 1 head of roasted garlic
Curry Cashew Cream
- Full Cashew cream recipe base
- 1/2 tsp Curry powder
- 1/4 tsp Turmeric powder
- 1 pinch Black pepper
Sun-Dried Tomato Cashew Cream
- Full Cashew cream recipe base
- 2 Garlic cloves, peeled
- 1/2 jar Sun-dried tomatoes from 8.5 oz. jar About 1/4 cup packed
- add in more water if needed for desired thickness
Instructions
- Start with following the ingredients on the cashew cream base and add into a food processor or high-speed blender.
- Depending on what flavor you are making, add in those ingredients into the food processor.
- Mix all together until blended well
- Store in an airtight container in the fridge for up to 2 weeks.
If pinning this recipe to Pinterest, please feel free to use this image:
I love your cashew cream. I have been making it since… since I first started following you! It is my favorite from Living on Roots! I have played with different flavors too like adding fresh basil, or adding fresh cilantro, or adding Kalamata olives. This curry flavor is next on the list to be made! Thanks Leah!
Yay! You are so very welcome!