Cashews blended with water is so simple and incredibly versatile, thank you vegans!! There are ways to make cream based sauces without dairy and this is one of the best answers friends. I am not the first to create this glorious concoction but I am absolutely loving the creative ways to use it. It is like a blank canvass, my mind is going in so many directions on where we can go with this….. Greek….Italian….French…so excited!!
This is a sauce and a dip that you can enjoy hot mixed with noodles or cold as a partner to a wrap, salad or crudité. It has a beautiful balance of fat from the cashews and it emulsifies perfectly when soaked in hot water. There is a hit of sweet from the dates and maple and a little later you get a spicy Thai curry kick; it is a sister to a peanut sauce you would get at a southeast Asian restaurant.
When you are eating a lot of (organic!) veggies like a salad or a meal that is predominantly vegetables they are incredibly nutrient dense but they don’t really “stick” to your ribs if you will; I will get hungry just a couple hours later. Good fats (and a little protein too) are key to add to your meal because your body, brain and every cell in your body need fat to thrive. Yup, I said it; fat is good!! It’s all about using the right fats like raw nuts, avocado, olive oil, coconut oil, omega 3 rich fish oils and grass-fed meats. Cashews cream is a sauce that you can lean on to give a balance to a veggie meal. Next up I will be making a couple dishes with this monster flavor sauce.
Recipe
1 c raw organic cashews
1 c hot water
1 t red Thai curry paste (with no added sugar)
1 t grade A maple syrup
1 t minced garlic
1 t apple cider vinegar
2 Medjool Dates
¼ t Himalayan pink salt
Prepare
- You will need boiling HOT water so get that started first in the kettle, when ready add the cashews and water to blender and let it rest for at least 5 minutes.
- Add the curry paste, maple syrup, garlic, vinegar, dates (pitted) and salt.
- Blend on smoothie setting for 30-45 seconds until you reach a cream with no lumps.
- Enjoy! Will store in the refrigerator for a week.
Tips
- My curry paste was more on the hot side so I didn’t have to use much and my dates were really sweet so feel free to play with these two key items to make it perfect for your taste buds
- Keep your nuts in the fridge in an air tight container, they will last longer and not go rancid. Unfortunately nuts, especially raw nuts are not meant to room temperature to store.
Time 20 minutes
Makes just about 1 ½ cups of sauce