Cashew cream is a Zucchini Runner household staple these days, and all the credit goes to Mr. Zucchini Runner. He misses dairy more than I do and was on the hunt for a worthy substitute a few months back. We have made some modifications to the original recipe we found online to best meet our tastebuds. But with the addition of nutritional yeast to this super easy condiment, you get a true cheesy taste!
The best part? You don’t feel heavy and stuffed after eating it. We top all kinds of foods with this delicious cream – chili, pizzas, grilled veggies, burgers – you name it! It is EXTRA EASY to make too!
When the batch is made fresh, it will be thinner and pour easier.
Looking for the vegan chili recipe?
Ingredients
2/3 c. RAW cashews*
1/2 c. water
1 TBSP. fresh lemon or lime juice
1/2 tsp. nutritional yeast
1/4 tsp. cumin
1/8 tsp. cayenne pepper
*You can also use raw macadamia nuts as well!
Instructions
Process all of the ingredients in a blender until smooth and creamy and you're done! Store in the refrigerator. Will keep for 7-10 days.
MMMMMmmmmmmm Cashew Cream
Can’t wait to create;)
Can’t wait to start eating healthy again.so glad I seen you on TV this morning.
Is it suppose to be really runny?
It is about the consistency of whole milk, especially when it’s first out of the blender. Then after you store it in the fridge it really thickens up. You definitely want to store it in a bottle that pours though. Does that help? 🙂
Never mind. It thickened up and is delish!
Awesome! 🙂