Cashew cream is more than upright a dairy-free substitute for vegans. For me—a cheese-toting, egg-flipping, non-vegan vegetarian—it’s a multipurpose workhorse, an ingredient that without concerns capabilities as a sauce, condiment, or dressing. This model is distinctly savory thanks to the addition of garlic and salt, and it’s a gateway to hundreds swiftly and flavorful weeknight dishes.
Many cashew cream recipes name for long soaking events to melt the nuts and waste them much less difficult to blend. While you have the time, you might perchance perchance be ready to undoubtedly soak your cashews overnight in the fridge. I, nonetheless, seize to bustle things up: Soaking cashews in barely-boiled water breaks down their crunchy texture in 30 to 60 minutes.
Whip up this double batch and withhold on hand for making a pair of weeknight dinners, equivalent to Creamy Cashew Udon With Crispy Mushrooms, Roasted Carrots and Chickpeas With Herby Cashew Cream, or Broccoli and Cashew Cream Soup. —Hetty McKinnon
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