Recently, I cooked our first all vegan dinner from my new "Oh She Glows" cookbook by Angela Liddon. It's Sweet Potato Enchiladas with a Cashew Cream sauce. And when I told my husband what we were having, he laughed & said "ok" (in a very distrusting voice). Then I told him I was making this Cashew Cream for sour cream...again it didn't go well. Trying to fed meat lovers vegan food, feels a little like a taking a road trip with no destination...nothing will ever be good enough but I realize I am not the first person to do this & I won't be the last. Besides I don't give up that easily.
So, I placed the cashews in the blender, while he's over there poking fun & acting like I am about to serve him something crazy weird. But he's playing along & he's helping me so I don't dare say anything. And before we knew it, we had made the sauce. At first taste, we both quickly discovered the solution to cream sauces for anyone looking to cut out fat!! I am probably the last person on the planet to discover the Cashew Cream but at least I know NOW!! And now we use it for everything. No more heavy cream for alfredo, no more waiting on a sauce to come together, this is how food should be done. It's quick, easy & tastes great!!!! And best part is, it's so versatile. If you want a garlic cream sauce, just add minced garlic. We have even added a Pesto to this & made a Pesto Cream sauce, while we were in Destin on vacay & it was amazing!!
1 cup raw cashews, soaked
1/2 - 3/4 cup water, as needed
2 tsp fresh lemon juice
1 tsp apple cider vinegar
1/4 - 1/2 tsp kosher salt, to taste
1. Place cashews in a bowl and cover with water. Soak for at least 2 hours (overnight or up to 8 hrs if possible)
2. Drain & place in the blender.
3. Add water, lemon, vinegar, and salt and blend on high. Don't be surprised if you have to stop every once in a while to scrape down or add a touch more water to get it going. Blend til smooth & ENJOY!!
Recipe credit: Oh She Glows