Cashew Cream

Name: Cashew Cream
Yield: Makes about 2 cups
Ingredients: 2 cups raw cashews; 2 garlic cloves, coarsely chopped; 2 Tbsp. extra-virgin olive oil; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

Hetty Lui McKinnonMakes about 2 cups Source

vegan cashew vegetarian sauce dairy-free condiment meal prep

Ingredients

2 cups raw cashews

2 garlic cloves, coarsely chopped

2 Tbsp. extra-virgin olive oil

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

Method

Bring a medium pot of water to a boil, then remove from heat. Add cashews and let sit until tender, 30–60 minutes.

Drain cashews and transfer to a blender (preferably high-speed) or food processor. Add garlic, oil, salt, and 1 cup water and purée until smooth. Do ahead: Cashew cream can be made 5 days ahead. Transfer to an airtight container and chill, or freeze in a resealable plastic freezer bag up to 3 months.