This post originally appeared on Food52 in 5.
It’s a dip! It’s a spread! It’s a sauce! No … it’s cashew cream! This five-ingredient, five-minute recipe is like a superhero in a jar, waiting to swoop in and sauce just about any weeknight dinner you can think of. The only thing missing is a cute little cape.
To make this creamy condiment, all you’ll have to do is break out the blender from your cabinet. You won’t even need a knife — just let the blender do all of the work for you. Put the raw cashews, oil, water, lemon juice, and salt into the blender jar and let it work its magic … or, rather, reveal its superpower.
The key to creaminess is to emulsify the ingredients really well. To achieve this, blend the mixture twice. Start the blender on its lowest speed and slowly turn the dial until it’s blending on full blast. Then, scrape down the sides and do it once more until the cream is smoother-than-smooth.
Since the sauce is a simple blank slate, and this recipe makes a few batches, you can use it anywhere and everywhere. Think of it as a vegan replacement for mayo or sour cream, but also as a base for creamy vegan dressings and ... Read more
