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Spicy Vegan Cashew Cream
This spicy vegan cashew cream is silky smooth, with perfect amounts of flavour. Make in 5 minutes using just 6 ingredients and you have an ideal dairy-free cream substitute! Stir it into pasta and salads, use as a dip, spread on toast, switch up the flavour to customise it. Gluten-free and oil-free.
Don't forget to soak your cashews! If you're using a high-speed blender such as a Vitamix, you only need to do this for 1-2 hours. Alternatively, if boil them in a saucepan for around 15 minutes. If you're using a food processor or a blender that does not have a high speed function, soak the cashews for at least 4 hours, preferably overnight.
Drain and rinse the cashews, transferring them to your blender or food processor together with the plant based milk, garlic cloves, tamari, paprika, cumin and nutritional yeast. Blend until very smooth and creamy - be patient with, as it may take a few minutes to get rid of any needless texture.
If you want a thinner cashew cream, add around 1/4 cup more plant based milk.
- Adjust the amount of spices you use depending on your preference. For instance, add more paprika if you want it spicier, and more nutritional yeast for stronger cheesiness.
Calories: 104kcal, Carbohydrates: 6g, Protein: 5g, Fat: 7g, Saturated Fat: 1g, Sodium: 274mg, Potassium: 164mg, Fiber: 1g, Sugar: 1g, Vitamin A: 123IU, Vitamin C: 1mg, Calcium: 28mg, Iron: 2mg