AuthorLife and Health NetworkThe most versatile of our cream sauces, cashew cream is the result of blending soaked cashews with water. Depending on how much water you add, it can be quite thick (like the texture of ricotta), or thin enough to resemble heavy cream. You can dress it to be sweet or savory. In the following recipe, basic cashew cream meets rich, savory ingredients that turn it into a luscious sauce for any number of your favorite dinners.
Ingredients
Instructions
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
16 servings ¼ cup * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
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