Updated: May 21
As a passionate foodie living on a plant based diet, I've needed to become creative in providing meals with flavour, texture and nutritional balance. I love the idea of dolloping something delicious over a jacket potato, or having a wonderfully creamy alternative to a white sauce pasta that isn't dairy or loaded with oil.
Enter the cashew cream.
I have trialled this recipe in my own kitchen for quite some time and frankly, no two batches ever come out the same! You can mix and match fresh herbs or leave the herbs out for a plain cream that can accompany meals like a bake, lasagne, roasted potato or pasta. My family now have cashew cream in replacement of sour cream, mayonnaise or bechamel sauce and it works a treat. Additionally, you can also use this recipe as a dip with some crunchy vegetables, a sauce over falafel or as a spread on a fresh piece of bread.
WHAT YOU WILL NEED
Serves 6-8 as a dip, serves 4 as a substitute "sour cream" for jacket potatoes or nachos etc.
3/4 cup raw or dry roasted cashews
3/4 cup filtered water
Juice of 1 large lemon
1 large or 2 small mejool dates, pitted
1/2 tsp garlic powder or 1 glove fresh garlic
1 handful fresh herbs of your choice i.e. dill, basil, coriander, parsley etc. (for a plain cashew cream, omit the herbs)
Salt and pepper to taste
Add all ingredients to a blender/food processor and blend on high until well combined to form a smooth cream, similar to a dip in consistency. Add a little more water or lemon juice if the cream is too thick, and a some more cashews if too thin.
Serve immediately with your meal or as a snack with sides. This cream keeps well in a airtight glass jar in the fridge for up to 5 days.
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