Cashew Cream (3 flavours) 

Cashew Cream, aioli, dressing:

Method:

Soak the cashews in pre boiled hot water for 30-60 minutes, minimum.

Drain cashews

Add 1/4 – 3/4 cup dairy free milk/water – if no mylk, water alone works just fine. (if you want it to be a cream cheese consistency try this, or if you want it as a dressing slowly add more water until you reach desired consistency)

Add ingredients and Blend until smooth


Garlic Aioli: (can use as dressing, dipping sauce and pasta sauce)

1/2 cup Raw Cashews

1/2 – 3/4 cup dairy free mylk/water

1/2 -1 Garlic clove (to taste)

Salt

Squeeze of Lemon

Pepper (optional)

Onion (optional)

Chipotle/Spicy tomato style cashew sauce:

½ cup cashews

Dairy free milk/water

Paprika, ground chilli or jalapeño pepper and (optional) oregano

Garlic clove (to taste)

2 Tspn tomato paste

pinch salt and/or pepper and lemon juice

Splash of apple cider vinegar/lemon

Cashew Vanilla Cream: (sugar free, sweet cream)

1/2 cup cashews

water/mylk

1/2 -1 teaspoon Vanilla Extract and/or

Vanilla beans -blend

Tspn Stevia or sugar (optional)
**More recipes to come ***
Love and Ranch,
Michaela 

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