If you have ever ventured out into the world of vegan cooking than you probably heard tales of a glorious dairy substitute called cashew cream. It can work wonders in your vegan desserts but it can also double as yummy cheesiness to fill your ravioli or it can become the cream substitute in your vodka pasta sauce. It really is amazing, super simple and the possibilities of what you can do with it are virtually endless.
1.5 cups raw unsalted cashews
¾ - 1 cup water (depending on how thick or thin you would like) plus more for soaking
juice of half a lemon (more if you like a real lemony flavor)
Salt to taste
I try to always soak my cashews overnight but in a pinch you could soak them for about 30 minutes and they will be fine. Drain and rinse cashews well and place all the ingredients in a high powered blender or food processor. Blend until desired consistency. If you want a silky smooth cashew cream to replace heavy cream in your recipes you can pour the cream through a fine mesh strainer. Your cashew cream will last in the refrigerator for 3-4 days and can be frozen for up to 6 months. If you choose to freeze it be sure to run it through the blender really quick after you defrost it to eliminate any lumps. This recipe makes 1.5- 2cups depending on the amount of water you add.
So now you know my basic cashew cream recipe here is my favorite version that I found on one of my all-time favorite blogs. I added the cilantro to her recipe because we love cilantro but you can leave it out and it will still be super tasty.
Roasted Poblano + Cilantro Cashew Cream: (adapted from Love and Lemons)
1.5 cups raw unsalted cashews (soaked 30 minutes, if you think about it)
¾ cup water
1 roasted poblano pepper
1 small garlic clove minced
¼ cup chopped cilantro
¼ cup minced onion
¾ tablespoons fresh lemon juice
salt, to taste (about 1 tsp.)
Roast the poblano pepper. Place under the broiler until blistered on all sides. (time will vary depending on the heat of your broiler). When it’s fully blistered, remove and place in a bowl and cover (not touching) with plastic wrap or a towel. Set aside for 15 minutes or so, until it’s cool enough to handle. Using your fingers, slide off the skin and remove the stem and seeds. Blend roasted poblano and all ingredients in a high powered blender (best results from a vitamix or similar). Taste and adjust seasonings to your liking.