I had no idea how versatile cashews are. You can make milk from them, flour, vegan cheese, decedent desserts like ‘cheesecake’ (mmm, cheesecake), add them to soups or alfredo sauces, stand alone snacks…and even cream. Yep Cashew Cream.
And it is delicious!
And again, incredibly versatile. You add just about anything to this creamy goodness. This time around I chose to add dill. It did not disappoint.
This is a basic recipe, feel free to omit the dill and change up the flavours. Add hot sauce or lime or vanilla or cinnamon/nutmeg or berries or mustard <– mustard?! Don’t judge me.
- 1 cup pre-soaked raw cashews (at least 2 hours, overnight if possible)
- Juice of half a lemon
- Pinch of salt
- Splash of water, to thin to desired consistency
- To dill it up add a handful of fresh dill
Add all ingredients to a high speed blender and blitz until smooth. You can wait to add the water until everything is blended to be sure to get the right amount of creaminess.
Use this Cashew Cream Dill sauce on roasted veggies or potatoes, thin it out for leafy green or potato salad or you can even add it to my Walnut “Meat” Balls