Oh man….cashews are the best. They have so many uses. When I ate raw for a few years cashews were like my best friend.
Cashew yogurts, cashew mousses, cashew sauces, cashew cream, cashew dressings, cashew milk, the good old cashew nut is a fabulous food.
And this is certainly not the last you’ll be seeing of cashews on this blog. We got some good stuff comin’!
This gorgeous recipe is for a savory cashew cream dressing – after some debate we decided to name it ‘Sweet Basil and Chive Cashew Cream’.
The debate was whether to call it a ‘cashew cream’ or a ‘cashew dressing’. Well… it’s both. But I think ‘cream’ has more of a ring to it. 🙂
This glorious sweet basil and chive cashew cream is savory with a hint of sweet, gorgeously creamy, salty, and the perfect accompaniment to any salad ingredients on the planet.
Or use it as a pasta sauce (works like a dream!). Or drizzle it over your baked potatoes.
It’s so good you’ll just want to put it on everything.
Which is good, because you do want to finish it up within a few days as fresh foods don’t last forever in the fridge (you’re good for a few days).
Some folks soak their cashews before use, but we’ve never remembered to do it, and it’s always been just perfect.
I see the benefit with easier blending, but if you have a strong blender (like a Vitamix) then it’s not a problem.
If you have a less powerful blender then soaking for an hour beforehand will make them much easier to blend.
So make yourself some gorgeous cashew cream dressing to make your salads hugely exciting which will make you eat so much more of them.
I always say I’d eat salad every day if only someone would make them for me.
But even lazy ol’ me will make an effort to do all that chopping if I’ve got a bottle of this in the fridge.
So let us know what you think of this recipe – leave a comment, and rate it (if you’ve made it), and why not take a photo of your gorgeous cashew cream and tag us on instagram #lovingitvegan.
We’d love to see it.
- 1 cup (140g) Cashews
- ½ Fresh Lemon
- Handful Fresh Basil
- Handful Fresh Chives
- 2 Tbsp (30ml) Date Honey/Maple Syrup
- Sea Salt
- Black Pepper
- ½ cup (120ml) Water
- Add the half cup of water to the blender jug.
- Squeeze the half lemon and add to the blender.
- Add the date honey or maple syrup to the blender.
- Add a pinch of salt and grind in some black pepper.
- Add in the fresh herbs.
- Lastly add the cashew nuts.
- Blend until smooth.
- Add more water if too thick, or a few cashews if it's looking too thin.
- Taste test and see if more salt and/or pepper is needed.