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… 😉

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!

Ingredients:

1 cup raw unsalted cashews

2 cups warm water for soaking

about 1 cup filtered water for blending

Spices, Spices, Spices – I used garlic powder, turmeric, salt, pepper, smoked paprika, & the ocassional sprinkle of Nooch

Sriracha!

SPICY CASHEW CREAM!!!
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!