Cashew cream is bigger than appropriate a dairy-free change for vegans. For me—a cheese-toting, egg-flipping, non-vegan vegetarian—it’s a multipurpose workhorse, an ingredient that with out drawback functions as a sauce, condiment, or dressing. This version is distinctly scrumptious as a result of the addition of garlic and salt, and it’s a gateway to various immediate and flavorful weeknight dishes.
Many cashew cream recipes call for lengthy soaking times to soften the nuts and waste them less complicated to mix. Whilst you’re going to own the time, you’re going to be in a procure 22 situation to absolutely soak your cashews overnight within the fridge. I, nonetheless, clutch to toddle issues up: Soaking cashews in precisely-boiled water breaks down their crunchy texture in 30 to 60 minutes.
Whip up this double batch and withhold on hand for making a couple of weeknight dinners, a lot like Creamy Cashew Udon With Crispy Mushrooms, Roasted Carrots and Chickpeas With Herby Cashew Cream, or Broccoli and Cashew Cream Soup. —Hetty McKinnon
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