#CASHEW SAUCE SKIN#
#CASHEW SAUCE FULL#
#CASHEW SAUCE PLUS#

If you're using cashew cream in a sweet dish to add creaminess and thickening power, you can make the basic version as-is.

Fine sea salt brings out the flavors in a big way.

Garlic powder and onion powder add a gentle, super-savory heat and complexity.

Freshly squeezed lemon juice adds a hint of brightness and tang.

A little bit of good olive oil adds a lovely smoothness and savory flavor.

Find the quantities in the recipe card below Or, to use as a topping for savory dishes and a more assertive flavoring element, I recommend adding the following. If you're using cashew cream in a savory dish to add creaminess and thickening power, you can make the basic version as-is. The variations replace a bit of the water with other liquids. You can vary the amount a little bit around the margins to change the consistency of the result.

I like to use filtered tap water for an eco-friendly and great-tasting option.

You can use whole cashews or pieces - pieces are often more economical. 'Raw' cashews are pale and soft, and they work best for making cashew cream. They are, however, different from nuts sold as roasted cashews, which have been roasted a second time after shelling.

#CASHEW SAUCE SKIN#

They aren't actually raw - they've been steamed or roasted to remove their shells and any residual urushiol, a resin that can cause a poison ivy-like skin reaction and be toxic when ingested. Look for nuts labeled as raw cashews in the grocery store.Unfortunately, no one could eat it! I think a teaspoon would have been sufficient.

#CASHEW SAUCE FULL#

I started with a pinch of salt and it needed two, glad I didn’t add the full TB that would have been too much.ĭelicious, will certainly make regularly since so many friends are dairy freeĪ tablespoon of salt I found was way too much. Loved this! I used a mix of cilantro, chives and flat parsley. Giving it 5 stars for taste, inventiveness, versatility, and ease of preparation. I’m glad I bought enough raw cashews for a batch in the future. Really tasty! I used parsley, and chives and ramps from my garden. I used flat leaf parsley, dill, and chives. I just did the Whole30 and am adding this recipe as a staple for my diet.

I NEVER write reviews, but this is AMAZING!!! I do want to use it on everything. The tablespoon of salt is perfect I think as long as you use kosher salt.ĭon't use the soaking liquid!! It contains enzyme inhibitors and phytic acid that you're trying to get rid of by soaking.

I’ve used cilantro and Italian parsley so far. I love this! I make it all the time and everyone who has tried it loves it. I’ll have to try the cashew soaking step next time! Replacing the herbs with carrots, ginger, and a tad of cumin provides some fun variety. Adding more water to produce a sauce for drizzling, or less so you can have a thicker, viscous spread. I have been making this recipe intuitively for about a year now, tweaking a few ingredients here and there. Love this! How long does it keep in the fridge?

BUT, with some nice spicy radishes, I enjoyed this all the same. I’d make this again but maybe with cilantro or something with a stronger flavor so that it can cut the creaminess of the cashews.

#CASHEW SAUCE PLUS#

I ended up adding more herbs, plus garlic, lemon juice and zest, more vinegar, and a touch more salt. I didn’t feel like the flavor of the herbs came across strong enough with the recipe as written.

Cashew sauce