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THAT CASHEW CREAM

July 04 2016 – Delikate Rayne

Making a cream or mayonnaise based recipe for vegans is one of the most difficult things to incorporate into our daily lives. We want to enjoy something rich and creamy sometimes too, but the absence of dairy in our diets can be restricting to our creativity. Luckily for us, with brands like Daiya and Kite Hill we can easily substitute dairy free cheeses and mayonnaise into our favorite recipes.
Another great tool to make a creamy sauce or dressing is cashew cream. It provides all the thick texture and is practically a blank palate for savory or sweet flavors to build upon. To get you started, here is a recipe for a Creamy Caesar Salad Dressing using a homemade cashew cream as a base!

Ingredients:


-1 cup of cashew cream (1/2 cup of raw cashews soaked in 1/2 cup of water for 4 hours and blended until smooth)
-1/3 cup of lemon juice
-1-2 tablespoons of olive oil (for consistency)
-1/4 cup of vegan Parmesan cheese
-1 clove of garlic
-2 teaspoons of Dijon mustard
-1/2 teaspoon of salt
-1 teaspoon of black pepper 

Directions:

In a blender combine the cashew cream, lemon juice, and olive oil until combined to the proper consistency. Add the cheese, garlic, mustard, and seasonings to blend on high until completely smooth. Serve over a bed of romaine lettuce with croutons and top with more vegan Parmesan to enjoy! 

 

Imagery via Grace Esler, Veg.Ge, Daily Mail
Original Recipe via www.veg-ge.blogspot.com
Words written By Grace Esler