Flavorful cashew cream sauce is a lovely dip or topping for tacos or chili. This recipe for cashew cream makes a perfect base for creamy dips and sauces!
Author Becky Striepe
1cupcashewssoaked in hot water for 10-15 minutes, then drained (see note)
½cupwaterNOT the soaking water
salt and pepperto taste
Combine all of the cashew cream ingredients in your blender, and puree until smooth (see note).
Season to taste with salt and pepper.
About the Cashews: I've discovered that you don't really need raw cashews to get a smooth cashew cream, so if you can't find raw, roasted is fine. Soak raw cashews for 10 minutes or soak roasted ones for 15 minutes. If you are not using a high speed blender, add 5 more minutes to the soaking time.About the Blending Process: If you have to blend for more than 1 minute to get a totally smooth mix, be sure to give your blender's motor a minute or two to rest before blending more. Don't stop blending until you have a completely smooth cashew cream, and don't give up! Just keep on blending, scraping down the sides of the blender as needed, until you achieve the creamy texture you're going for.