There is not a ton of foods that are not vegan-friendly that I have not found a fully satisfying replacement/substitute for that satisfies my new diet. However, it did take me quite a while to find a sauce to replace a smooth and dilly ranch dip in a wrap, or a creamy and cooling sour cream in a spicy taco.
Once I discovered how to manipulate cashews to create a creamy sauce, everything changed! Not only do cashews support healthy heart function, eliminate free radicals and contribute to bone development, they also…you guessed it, protect against CANCer!
I have found that a cashew sauce base can be used in many different ways with many different spices and herbs to compliment a variety of culinary creations.
Recipe: Cashew Cream
-Dairy free, gluten free
- 1 cup raw cashews
- 1/2 to 1 cup of water
Making the cream base:
- Soak the cashews over night in a bowl of water so that the nuts are fully covered. If you are running short on time, soak cashews in boiling water for at least two hours, for best results.
- Drain and rinse cashews, and pour them into a small food processor or blender. Add desired amount of water (depending on the thickness of sauce you desire), and blend until smooth.
For Sour cream: Add 2 teaspoon fresh lemon juice, 1 teaspoon apple cider vinegar, sea salt to taste. Thanks for this one, Oh She Glows!
For Ranch dip: Add 2 tablespoons fresh chives, 1 cloves fresh garlic, 2 tablespoons fresh parsley, 2 teaspoons apple cider vinegar, 2 tablespoons fresh dill, 1/2 teaspoon paprika, 1/2 teaspoon oregano, sea salt to taste.
For Garlic Aioli: Add 2 cloves of garlic, 1 tablespoon extra virgin olive oil, 1/3 cup lemon fresh squeezed lemon juice, 1/2 tablespoon dijon mustard, dash of cayenne pepper, dash of Worcestershire sauce.