Cashew cream is more than just a dairy-free substitute for vegans. For me—a cheese-toting, egg-flipping, non-vegan vegetarian—it’s a multipurpose workhorse, an ingredient that easily functions as a sauce, condiment, or dressing. This version is distinctly savory thanks to the addition of garlic and salt, and it’s a gateway to lots of quick and flavorful weeknight dishes.
Many cashew cream recipes call for long soaking times to soften the nuts and make them easier to blend. If you have the time, you can certainly soak your cashews overnight in the fridge. I, however, prefer to speed things up: Soaking cashews in just-boiled water breaks down their crunchy texture in 30 to 60 minutes.
Whip up this double batch and keep on hand for making a couple of weeknight dinners, such as Creamy Cashew Udon With Crispy Mushrooms, Roasted Carrots and Chickpeas With Herby Cashew Cream, or Broccoli and Cashew Cream Soup. —Hetty McKinnon
What you’ll need
Blender
$40 At Amazon
Medium Pot with Lid
$160 At Amazon
Glass Measuring Cup
$26 At Amazon
Recipe information
Yield
Makes about 2 cups
Ingredients
Preparation
Step 1
Bring a medium pot of water to a boil, then remove from heat. Add cashews and let sit until tender, 30–60 minutes.
Step 2
Drain cashews and transfer to a blender (preferably high-speed) or food processor. Add garlic, oil, salt, and 1 cup water and purée until smooth.
Do ahead: Cashew cream can be made 5 days ahead. Transfer to an airtight container and chill, or freeze in a resealable plastic freezer bag up to 3 months.
Recipe notes
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