Cashew cream is one of our favourite substitutes for dairy. We’ve been amazed at how well this simple and healthy swap has worked in soups and pastas. Here’s a basic all-purpose recipe to get you started.
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Cashew Cream
Course: SubstituteCuisine: VeganDifficulty: EasyServings
2
cupsA simple and versatile dairy substitute.
Ingredients
1 cup of cashews
1 cup of water
1 tbsp nutritional yeast (optional)
Directions
- In a high power blender (we use this Vitamix), add all 3 ingredients and blend on high speed for 1-2 minutes until a smooth cream is formed.
Notes
- If you don’t have a high power blender, soak the cashews in water for 3-4 hours.
- Nutritional yeast is a great source of vitamins and minerals, and adds a cheesy flavouring that works well in soups and pastas.
