When I was vegan I experimented a lot with making my own version of dairy products. Cashew Cream is the one that changed my world, I still make it regularly. It is so versatile for all your creamy needs. I like it as a spread, a dip, a pasta sauce or a salad dressing! The options are endless. So here is the recipe!

Ingredients:
makes 1 cup

1 cup Cashews, soaked overnight
1/3 cup Non-dairy Milk, I like soy milk or Oatly
1 tsp Garlic Powder or 1 clove of garlic
1 tsp Onion Powder or 1/4 of a small onion
1 tbsp Nutritional Yeast
3 tsp Lemon Juice
Himalayan Pink Salt, a good pinch
Pepper, freshly ground

Method:

1. Strain and rinse the cashews

2. Add all the ingredients into a blender and blend till smooth

3. Store in a jar or air tight container for 1 week in the fridge

Serving Suggestions:

• As a dip, spread, sauce or salad dressing

• Thin it out with some milk or stock for a creamy pasta base

• Thin out with water and whisk in 1 tsp of tapioca starch. Heat in a pot until reduced thick and spoon over pizza for vegan mozzarella and bake!

Notes:

• I like to make my cashew cream thick, so I can thin it out if a recipe call for it. It’s more versatile. However if you like it thinner slowly add more liquid till get your desired consistency.