Savoury Cashew Cream

This cashew cream is thick, creamy and savoury in flavour which complements sweetness of roasted veggies. It's suitable for vegans too.

  • 1/2 cup raw cashews (soaked overnight or for 20 minutes in boiling water and then drained)
  • 2 - 4 Tbsp of water
  • 1 Tbsp apple cider vinegar
  • 2 tsp dijon mustard
  • 1 small clove of garlic (optional)
  • Pinch of sea salt
  1. Add all ingredients to the blender. Start with 2 Tbsp of water first and then add additional water based on the consistency you desire. For this recipe we love it when it's thick and creamy so it holds itself up against the vegetables.
  2. Pop in the fridge for 20 minutes to thicken up even more.
  • You can add a spoonful of this to a salad dressing to create a delicious creamy dressing.
  • You can make an asian inspired cashew cream by omitting the mustard and garlic and adding a little fresh ginger, 1 tsp of miso paste, 1 tsp maple syrup and 2 tsp of sesame oil.
  • The options are endless - perfect served with any roasted vegetables and some crunchy nuts and seeds. We love serving with roasted carrots or parsnips with some toasted pistachios or roasted sweet potato with dukkah and micro greens.
  • If you're going for the asian inspired option it's delicious dolloped over some stir-fried brocolini.
  • Turn this into a creamy dressing for your coleslaw by adding 2 Tbsp of the cashew cream to 2 Tbsp of vinegar, 2 Tbsp of olive oil and a little water to get to a dressing consistency (if needed).