One of the more delicious things I’ve learned to make since becoming vegan is cashew cream sauce. You just blend raw cashews with whatever amount of water you need to create the thickness you are looking for. This sauce works as a creamy addition to many meals. So far, here are a few of the ways I have used it:
- blended with a chipotle pepper and drizzled over sweet potato ravioli
- stirred into a curry-spiced tomato sauce and combined with vegetables and chickpeas for a creamy indian dish (serve with rice)
- stirred into tomato sauce to create a creamy tomato pasta sauce
This cream sauce, since it is made with raw cashews, is naturally a little bit sweet, very similar to dairy cream, and its flavor can be changed really easily by adding salt, basil, or other spices when you are blending. This is a higher-fat vegan item, but in comparison with actual dairy cream, it is much healthier because the fat in it is healthy fat that comes from cashews, as opposed to saturated and cholesterol-filled fat in cream.
1 Comment
July 21, 2008 at 12:01 pm
yum- this looks great! i can’t believe I haven’t tried it yet.