Aimee Ryan

Cashew Cream and Cheese Sauce

Preparation info
  • Makes

    250 ml

    • Difficulty

      Easy

    • Ready in

      15 min

Appears in
Great British Vegan: Simple, plant-based recipes to cook the nation's favourite dishes
Great British Vegan

By Aimee Ryan

Published 2021

  • About

Cashew cream was a revelation for me when I first stopped eating dairy. It is so rich and creamy! Use it to thicken soups and curries, as a salad dressing or make it into the tastiest vegan cheese sauce you’ve ever tried.

Ingredients

For the cashew cream

  • 150 g/5½ oz (1¼ cups) raw cashew nuts
  • 240

Method

  1. Soak the cashews in just boiled water for at least 15 minutes, or overnight. Drain the cashews and discard the water they were soaked in.
  2. Add the nuts to a high-powered blender along with the milk, vinegar and salt. Add more milk, if needed, to create the desired consistency.
  3. To make a cheese sauce, simply add in the additional ingredients and blend t