Thursday, April 18, 2013

Spinach Cashew Cream

Holy moly! Who knew that cashews could turn into an amazing sauce! I have seen so many recipes for cashew cream all over the internet so I had to try this out. It is an easy creamy vegan substitute for a dairy like sauce. It can be turned into a sweet sauce but I took it in a savory direction. This sauce is super easy but takes planning ahead because you have to soak the cashews overnight. It is well worth the planning. You can use this sauce on so many things! Pasta, quinoa, chicken, or just use a spoon and eat it because that's what I did. 

3/4 Cup Raw Cashews, Soaked overnight
1-2 Cloves Garlic (I used 2, it was pretty garlicky but I love garlic)
1/2 Cup Spinach
1/2 TSP Sea Salt
1.5 TSP Nutritional Yeast
1/4 Cup Vegetable Broth (Make sure it's GF!)

Soak cashews overnight in a small tupperware. Make sure they are all covered with filtered water. The cashews will puff up a bit and it makes them easier to blend.

Drain the water from the cashews.
In a food processor add all the ingredients and blend! Add more vegetable broth for a thinner consistency. It's that easy!

*If you like the taste of raw garlic, just throw the cloves in the food processor.
If raw garlic is just too much, cut the ends of the garlic and add to 1 inch of boiling water for about 1 minute. This will mellow out the flavor a bit.

Enjoy XO


  1. Is it a cup of fresh spinach?

  2. Hello! Yes fresh spinach. I imagine you could use frozen but it is so worth buying some fresh