Incredibly easy to make and wonderfully versatile. We use this Garlic Cashew Cream on both hot and cold dishes and find it works perfectly with our Mexican Kale Salad and also with our Rose Harissa Pesto Potatoes. It's equally as good if you just fancy something tasty to dip your chips in!
Cashew creams can be incredibly versatile and are only really limited in their uses by your imagination.
They can be used in a variety of ways and can be made either savoury or sweet. We make them with many different flavours and use them in lots of our favourite dishes.
What you'll need
- Cashews - A fantastically versatile nut that works really well as a base for dressings and sauces. It gives this recipe a dose of heart healthy fats, full of minerals, fibre and plant protein.
I generally prefer not to serve up sauces with mayonnaise or yoghurt as a base, even plant based ones, as the fats aren't typically as healthy an option as using blended cashews.
They're inexpensive when bought in larger quantities (we buy 1kg for £8-£10 depending on special offers or what place we get them from). We like to go to local Health Food stores to get them but they're easily bought online with a quick Google.
- Garlic Granules - We use these instead of fresh Garlic as they're a quick and tasty option. If your local supermarket or independent store doesn't stock Garlic Granules, you may need to look for it being labelled as Garlic Powder instead.
- Sea Salt - People tend to be scared off of using salt in recipes, but it's important to note that salt is important for our health too, we need it as much as we need other nutrients. The key is to not add too-much.
Always start by adding a little salt, and taste your food as you're making it, adding more as needed. If you're used to eating high salt foods, it will take a few weeks of using less, for your taste buds to adjust.
How to Make
- Place all ingredients for the Garlic Cashew Cream in a blender and blitz on high speed for 1 minute. Pictured above, we're using a small Vitamix Blending Bowls. We find these incredibly useful for making salad dressings and smaller quantity cashew creams such as these.
Substitutions and Variations
- Try changing out the Garlic Granules for fresh crushed Garlic. Doing this will give your Garlic sauce a lovely spicy kick!
The finished Cashew Cream can be stored in an airtight container in the fridge for 3-4 days.
We do not recommend Freezing Cashew Creams, as they are at their best when fresh.
Here are a few of our other delicious sauces you might like to try.
Garlic Cashew Cream
- ½ cup Raw Cashews
- ½ teaspoon Garlic Granules
- ¼ teaspoon Sea Salt optional
- ½ cup Cold Water
- Put the Cashews, Garlic Granules, Salt and water in a high speed blender and blend for approximately 1 minute, or until smooth.½ cup Raw Cashews, ½ teaspoon Garlic Granules, ¼ teaspoon Sea Salt, ½ cup Cold Water