Spicy Cashew Cream

It’s really about time this magical Cashew Cream gets his very own blog post. This handsome jar of love has been all over my kitchen since I first discovered it and we’ve been having a lot of fun trying all different variations… ūüėČ
Dont spare another minute of your life without Cashew Cream, it would really be a travesty. Live life to the fullest with this creamy vegan alternative  dream come true!

1 cup raw unsalted cashews
2 cups warm water for soaking
about 1 cup filtered water for blending
Spices, Spices, Spices РI used garlic powder, turmeric, salt, pepper, smoked paprika, & the ocassional sprinkle of Nooch
1. Soak raw unsalted cashews in warm/hot water for at least 30 mins or up to 6 hours. I did 30 minutes because patience is not my virtue. You do what you need to do. The longer you soak the creamier your sauce will be.

2. Drain & Rinse cashews and add to a food processor along with turmeric, salt pepper, & garlic powder and other seasonings.

3. Pulse and blend while adding water a little bit at a time until you get a nice creamy texture. It will happen so fast.

4. Remove lid and add Siracha. As much or as little as you like. I went around and around and around for a while. I really like Siracha. See below…

5. Blend more. And voila! Spicy Cashew Cream Sauce!!!!! Feel free to dip, drizzle, drench, and pour this on EVERYTHING! You’re veganly welcome!

Originally Posted on: March 25, 2015

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