Krystyn Strother


Filtering by Tag: SAUCE

Basic Cashew Cream w/ Variations



  • 1 cup raw cashews or macadamia nuts (120g)
  • 1/3 cup to 3/4 cup water, depending on how thick you want your cream


1. In a bowl, cover the cashews with water and let sit at least 3 hours (no longer than 8).

2. Drain completely, then combine the drained cashews with the water and blend until very smooth (a full minute in a Vita-Mix, or much longer in a food processor, making sure to scrape down the sides occasionally).

3. For a sweet cream, add pure vanilla extract, salt, and sweetener (if using 3/4c water, add 1/8 tsp salt and 1/2 tsp vanilla. Also add 1-2 tbsp maple syrup. or a few pitted dates.) For a savory cream, add a little salt and perhaps some lemon juice, miso, fresh or dried herbs, etc.

This recipe lasts 3-4 days in the fridge, or it can be frozen. Makes up to 1 1/2 cups cashew cream.

Roasted Red Pepper Cashew Cream

Meg over at Beard + Bonnet does it right with this Roasted Red Pepper Cashew Cream. She has a ton of great gluten free recipes as well that will help you through those wheat free days!



  • 1½ cups raw cashews, soaked in water for 30 minutes and drained
  • 1 roasted red bell pepper, seeds and skin removed or from a jar is fine.
  • ¾ cup filtered water
  • 1 small clove of garlic
  • ¼ cup minced red onion
  • ¾ tablespoon lemon juice
  • 1 teaspoon salt to taste


1. Add all of the ingredients in a high powered blender or food processor and blend on high; stopping to scrape down the sides if necessary. Blend until the cashew cream is smooth and silky with no chunks. Taste and adjust seasonings to your liking.

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