Bow Down to this Vegan Saviour!
Have you ever found yourself looking at recipes of delicious looking dishes like mac and cheese or fettuccine alfredo and had instant feelings of sadness and despair, because you’ve given up dairy and all hope of eating such things ever again?
Well despair not friend, for you’ve stumbled on one of my vegan ‘secret weapons’, which is something you can add to your arsenal to quickly level up your vegetarian and vegan cooking prowess.
This cashew cream can be used in a wide array of dishes, from my awesome homemade vegan macaroni and cheese to shahi tempeh (my vegan version of the Indian dish shahi paneer).
Prep Time: 1 minutes
Cook Time: 0 minutes
Makes about 2 cups.
Ingredients
- 1 cup raw unsalted cashews
- 1 cup non-dairy milk (I use almond)
1. Soak the cashews in cold water for at least 4 hours. For best results, cover them and let them refrigerate overnight.
2. When cashews are ready, place them in a food processor with the non dairy milk. Process until contents are smooth and creamy.
And then it’s done! Very simple. Don’t hesitate, make my vegan mac and cheese now!
- 1 cup raw unsalted cashews
- 1 cup non-dairy milk (I use almond)
- Soak the cashews in cold water for at least 4 hours. For best results, cover them and let them refrigerate overnight.
- When cashews are ready, place them in a food processor with the non dairy milk. Process until contents are smooth and creamy.