The most versatile of our cream sauces, you may have noticed this pop up in many of our other recipes. Cashew cream is the result of soaking cashews and blending them up with water. Depending on how much water you add, it can quite thick—like the texture of ricotta—or thin enough to resemble heavy cream. It demands very little effort and it’s extremely versatile. Add some maple syrup or demerara sugar, and it becomes a sweet dessert cream. Add some onion powder and McKay’s seasoning and the cream turns savory. In the following recipe, basic cashew cream meets rich, savory ingredients that, combined with cornstarch, turn into a luscious sauce for any number of your favorite dinners.
- 1 cup raw cashews
- 4 cups water, divided
- 1 teaspoon salt, or more to taste
- 1 tablespoon McKay’s Chicken-Style Seasoning (or other chicken-like seasoning)
- 2 teaspoons onion powder
- ½ teaspoon garlic powder (optional)
- 2 tablespoons cornstarch or flour
- Starting with 1 cup of water, place the rest of the ingredients in a high-speed blender and blend on high for about 2 minutes until smooth.
- Add the remaining 1 ½ cups water to the blender, swish it around, and transfer it to a saucepan.
- Bring the mixture to a boil, stirring constantly to prevent lumping.
- As soon as it thickens, remove it from the heat. If a thicker sauce is needed, return it to heat and slowly stir in more cornstarch that has been dissolved in cold water, letting it come to a gentle boil as it thickens.
- TIP: Add a sprinkle of red pepper flakes for some heat
Ready in about 30 minutes
Makes 4 cups