When I use to think of almonds, cashews, peanuts, etc; words like trail mix, high fat, and severe allergic reactions came to mind.
Never did I imagine the endless possibilities they contain or the nutritional benefits they hold.
Sauces, creams, crusts, desserts, flours, bars... the list goes on and on and on again.
Cashews are currently my favorite to use for creams and sauces and I shared my favorite Cashew Pesto with you a few weeks ago.
Today's recipe is a basic cashew cream that can be used in place of cheese in just about anything. I actually prefer it to cheese any day!
Here are a few ideas:
- on pizza instead of cheese (see recipe below)
- in tacos
- drizzled over veggies
- in enchiladas instead of cheese
- as a dipping sauce for veggies
- as a sauce for pasta
- whatever else sounds good!
You can also add whatever you like to this recipe to fit your tastes and what you are serving it with.
Add ins:
- For tacos: add some cilantro and lime juice
- For pizza: add fresh basil
- For pasta: add garlic cloves or garlic powder
- For something spicy: add a few dashes of cayenne pepper
ENJOY!
Elizabeth
BASIC CASHEW CREAM
INGREDIENTS:
1 C raw cashews
1/2 C + 1 T water
1 T nutritional yeast (if you have never used this before, it can be found in the bulk section at Winco, Whole Foods and New Seasons. It has a cheese like flavor and even smells like cheese!)
1/4 t sea salt
dash or two of nutmeg (I know it sounds weird but it really does add a nice nutty flavor without overpowering it)
TO MAKE:
Simply put everything in a high speed blender or food proccesor and blend until smooth.
We used this on our pizza for dinner tonight and here is an example of how to use it:
Bake your crust for about 6 minutes before adding toppings.
Layer pizza sauce, then cashew cream, then any other toppings you like and bake for 15 more minutes or until crust begins to brown.
ENJOY!