Choose Your Own Recipe Adventure || How to Make Cashew Cream (RECIPE INCLUDED)
I believe that cooking and eating should feel like an adventure! Just like my favorite series of books when I was a kid, the Choose Your Own Adventure Series, I believe you have the power to make simple changes to even the most basic recipe to achieve virtually endless flavor combinations!
Take cashew cream for instance, it can be a blank slate and stand in as yogurt or sour cream, but it can also easily transform into incredibly rich savory sauces for enchiladas and sweet, decadent ice box cakes with just the addition of a few ingredients!
Start here:
How to make a basic cashew cream sauce printable recipe ||
Then you can choose.....
If you want to go savory and make a Roasted Poblano Cashew Cream Sauce watch this video:
If you want to go sweet and make a Chocolate Almond Butter Icebox Cake watch this video:
Vegan Cashew Cream
Prep time: About 8 mins
Soak time: 8-12 hours
Yields: 2 cups
1.5 cups raw, unsalted cashews
3/4 cup filtered water, plus more for soaking
juice of half of 1 large lemon
1/2 - 1 teaspoon coarse kosher salt
Place the cashews in a bowl and fill with filtered water at least an inch above the cashews. Allow the cashews to soak for 4-6 hours or up to overnight. Drain and rinse the cashews well.
Place the cashews, filtered water, lemon juice, and salt in a high powered blender or food processor. Blend until desired consistency, stopping to scrape the sides as necessary.
This cashew cream will last in the refrigerator for 3-4 days and can be frozen for up to 6 months. If you choose to freeze it be sure to run it through the blender really quick after you defrost it to eliminate any lumps.
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vegan cashew sour cream | hot for food
how to make a vegan cashew sour cream for your tacos, burritos, or chip dips!
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CREAMY CASHEW PASTA | SIMPLE VEGAN RECIPE
What's going on everyone! Today I have something different for you all, a super quick, creamy cashew VEGAN pasta - this tastes AMAZING.
The pasta and toppings
- 3 servings of pasta (pre-cook this for 10 minutes in salted boiling water)
- Keep half a cup of starchy water from the cooked pasta to the side
- Handful of chopped basil
- Half a chopped onion
- Handful of chopped spinach
- 1 cup of frozen/thawed garden peas
The sauce
- 1 cup cashew nuts
- 200ml non-dairy milk of your choice (dairy can be used if necessary)
- 2 teaspoons salt
- 2 teaspoons black pepper
- Pinch of saffron
- 1 red chilli
- 2 cloves of garlic
Chuck all of the above into a blender and blitz until it forms a smooth creamy paste - if your paste is too thick add some more non-dairy milk, if it's too runny add some more cashews!
In a pan, sauté the chopped onions in some oil until golden brown. Add in the blended pasta sauce and simmer for 2 minutes (be wary, this thickens up real quick). Stir in the starch water to make your sauce more runny if necessary. Add in the cooked pasta and give it a solid mix. Take off the heat and add in the peas, spinach and basil. Garnish with black pepper. VOILA.
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Music: Guts - Daddy Sweet Feat. Pat Kalla (Official Audio)
Vegan Sour Cream with 5 Ingredients
⭐️ Sour Cream Recipe:
⭐️ Sweet Potato Recipe:
→ This vegan sour cream is easy to make with cashews, water, lemon juice, apple cider vinegar, and salt.
Blend everything to make the best, creamiest, and healthiest vegan sour cream ever.
⭐️ Ingredients:
1 cups cashew nuts not salted
½ cup water + hot water for soaking the nuts
1 tablespoon lemon juice
1 teaspoons apple cider vinegar
½ teaspoon salt
Cooked by Nico
Filmed and edited by Louise
Theplantbasedschool.com
Homemade Cashew Cream & Frosting
How to make cashew cream, both regular (a heavy cream replacement perfect for sauces, bakes, desserts, casseroles, and more) and sweet cashew cream (for vegan frosting, dipping, and spreading) with just a handful of ingredients and minimal effort! ????
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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My cookbook Simple and Delicious Vegan is out! I poured my heart and soul into this cookbook, and it contains many of my best recipes that I created over the last 7 years! It has:
???? 100 vegan AND gluten-free recipes for breakfast, lunch, dinner, and dessert, including sides, snacks, soups, sauces, salads, and bread - all with beautiful pictures, I took myself!
???? Metric and imperial measurements (cups, ounces, and grams).
???? Refined sugar-free and allergy-friendly recipes with substitutions for any irritating ingredients.
???? Ingredient shots, so you see what to buy - getting you cooking - and eating - faster!
You can order it here:
Basic Cashew Cream:
1 cup (150 g) cashews
1/2 cup (120 ml) water or dairy-free milk
Salt to taste (optional)
Lemon juice to taste (optional)
Sweet Cashew Cream:
1 cup (150 g) cashews
1/2 cup (120 g) plant-based yogurt (e.g. coconut or soy)
3 Tbsp (60 g) maple syrup
1 1/2 Tbsp lemon juice or lime juice
3/4 tsp vanilla extract
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Vegan Cashew Vanilla Icing
This vegan icing recipe is made using cashews and does not include any butter, oil or powdered sugar. It makes for a pourable icing that's thick, rich in vanilla flavor and healthier too. Use over cupcakes, cookies or spread over loaves. Fully dairy-free and naturally gluten-free.
Get the full recipe here: