Vegan borscht with cashew cream in place of sour cream. I’d love to hear how you use it in the comments below! This is only a small number of possibilities. In place of plant-based yoghurt or sour cream in some dishes.Thinned out with water and used as a salad dressing.Used in place of sour cream – for example topping borscht soup, lentil stew, on top of gibanica, mushroom fajitas, or use to top your Buddha bowl or burrito bowl.Used as a dip for veggies and corn chips.Smeared on bread as a savoury spread (as pictured above).How can this savoury cashew cream be used?Īs I mentioned previously, there’s a variety of ways that it can be used, including: Salt – to balance out the flavours and bring them out.Ĭashew cream on bread with sauteed mushrooms and chives.Nutritional yeast – it provides the cheesy and savoury notes and more complexity to the cream.Garlic powder – for a great savoury flavour boost and garlicky humm.Apple cider vinegar – alongside the lemon juice, the ACV will bring that “sour” and different tangy notes to the cream.Please use freshly squeezed lemon juice if you have access to it.
Lemon juice – this provides the tangy background notes to add a bit of bite to the cashew cream.Out of all the nuts, they blend up to a creamy consistency the fastest and easiest. Neutral in taste, they can thicken up anything. They provide the perfect base for a great cream. Raw cashews – they are the hero of this recipe.
BASIC CASHEW CREAM RECIPE PLUS
To substitute for 1 cup half-and-half: Mix 2 tablespoons cashew cream base with ¾ cup plus 2 tablespoons water.We love it because it’s just so versatile! This recipe was developed to be the perfect addition to our vegan borscht but quickly became a staple addition for so many other applications. To substitute for 1 cup heavy cream: Mix ¼ cup cashew cream base with ¾ cup water. Scrape down sides of blender jar and process on high speed until mixture is smooth and creamy, 3 to 4 minutes. Let mixture sit for 15 minutes to hydrate nuts, then process on low speed until well blended, about 1 minute. With blender running at low speed, add ¾ cup hot water and process until combined, about 5 seconds.
To make cashew cream base: Process 1 cup raw cashews in blender until cashews resemble fine gravel mixed with sand. (Note: If you use cashew cream in sweet applications, you'll need to sweeten it to better approximate the sweetness of real dairy.) Thinned to the right consistency, cashew cream brings a rich smoothness to everything from chowder to creamy pasta sauces. The fix is to make sure that your cashew cream is a little thinner than the dairy it's replacing. That's because heat causes its plentiful starch particles to swell and gelatinize. While true cream gets thinner and more fluid when you heat it because the tiny fat globules that make up more than 35 percent of its bulk melt, cashew cream gets thicker. It turns out that you need to take care in how viscous you make the cashew cream. But what about cooking with this ersatz dairy? Thanks to a composition that's low in fiber and high in starch, cashews can be blended with water to create a thick, satiny “cream” that we've found works beautifully as a vegan sub for sour cream and mayonnaise in creamy salad dressings.
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