2-Ingredient Cashew Cream Two Ways

Elizabeth Eats: Dairy-Free Cooking Secrets

The best option for those who are looking for a vegan and dairy-free alternative to cream cheese! This easy-to-make cashew cream is a nourishing and delicious recipe that can be used as a base for other plant-based recipes.

Makes: 2 ½ cups

VERY VERSATILE CASHEW CREAM

Ingredients

(use organic ingredients where possible)

• 2 cups cashews, soaked overnight or quick-soaked in hot water for 30 to 45 minutes
• 1 cup purified water, more or less to blend
• ¼ tsp sea salt

Directions

1. Once soaking is finished, drain and rinse the cashews.
2. Using a high-speed blender, blend all ingredients on high until very smooth, like cream.
3. Refrigerate up to one week, or freeze up to 3 months.

GARLIC CASHEW CREAM

Ingredients

(use organic ingredients where possible)

• ¼ cup extra virgin olive oil
• 2-3 smashed garlic cloves
• Pinch of sea salt

Directions

1. Heat the garlic cloves in olive oil over medium heat for 10 to 15 minutes.
2. Discard garlic pieces, and blend the cashew cream with the garlic oil.
3. Label the jar as the garlic cashew cream, so it's not to be confused with the plain cashew cream.
4. Refrigerate up to one week, or freeze up to 3 months.