On Saturday, I had the pleasure of being invited over for dinner at my friend, Sherry's house, who is also a vegan. While it is always nice to have someone cook for you, it was a real treat to not have that underlying guilt that your lifestyle choices make you a high-maintenance guest.
I had heard about cashew cream (or cheese)before, but I always assumed it would be a fairly complex process. This recipe, being both simple and delicious, is destined to become one of my favourite vegan comfort foods.
Sherry served this over gnocchi, but it would also be great over broccoli or served as mac and cheese.
Cashew Cream Sauce
1 ½ cups raw cashews
2 cups water
3 Tbs. nutritional yeast
3/4 tsp. salt (or to taste)
2 Tbs. onion powder
2 Tbs. fresh lemon juice
1/8 tsp. garlic powder
• Blend cashews and 1.5 cups water in blender until creamy (1 -2 minutes). Check to be surethere are no cashew pieces remaining.
• Add and blend the remaining water and all other ingredients.
• Refrigerate unused portion.
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