![]() ![]() I own and use an Oster blender, which works perfectly for creams and smoothies alike. I’ve heard great things about Nutribullet and Vitamix. A blender that does not blend well or has dull blades, can negatively impact the texture of anything you blend – including sauces. It’s important to invest in a high-powered blender for sauces, purees, creams, or gravies. It’s all based on equipment, technique, or both. Recipe FAQs Why Is My Cashew Sauce Grainy?įrustrated by a grainy or gritty cashew sauce? There are a few ways to ensure you create a perfectly creamy cashew sauce. ![]() It’s dairy-free, gluten-free, vegan, raw, and made in just minutes.A mild flavor that works as a great starting point for additional ingredients and spices.Extra creamy texture using raw, soaked cashews and a high-speed blender.So, what can you expect from this cashew cream sauce recipe? It’s a great recipe to use for a creamy pesto gnocchi. We’re using vegetable broth to add a hint of umami and flavor. My cashew cream sauce is soaked overnight and blended until creamy and rich. Those ingredients may include nutritional yeast, cooked garlic, spices, broth/water, or even dates for a touch of natural sweetness. You can play around with different spices and flavors, adding what you like. It’s ridiculously easy to make and versatile, too. Similar to my vegan mac and cheese recipe, this uses raw cashews.Ĭashews make for a great base for cream because of it’s natural creaminess after being soaked and blended into a sauce. It’s THE best and most supportive Facebook group out there.Finding a dairy-free or cheese alternative is tough enough – but this homemade cashew cream sauce proves it’s possible to make the dippable, pourable stuff right from home. ![]() – Don’t forget to join our private Facebook group. Here’s a super easy, super versatile recipe that will delight your taste buds and help you move closer to a plant based way of eating. If you’ve never tried vegan cashew cheese before you are in for a treat. Now, every time I face dive into a plant-powered cheesy sauce, or gobble up a grilled cashew cheese sandwich, or belly flop into a bowl of French onion soup with cashew cheesy croutons, I feel good about my choices, and my body thanks me with fabulous health and thundering mouthgasms of flavor. I love that I’ve been able to completely transition to a Dirty plant based way of eating and kiss my addiction to dairy cheese goodbye. Oh my heavens! It was a spruced up vegan cashew cheese, and after it chilled, I grabbed a box of crackers, a knife, a good book and retreated to my couch for a rollicking good time. I became a madwoman in the kitchen and took this basic recipe for vegan cashew cheese and used it on Plant Based Pizzas, crumbled it in Big Ass Salads, spread it on Plant Powered Sandwiches, stuffed it in Lasagna, put it on toasted bread with fresh tomatoes and basil, and plopped it on top of Creamy Broccoli Soup, and Roasted Kabocha Squash.īut my most favorite thing of all was the day I discovered the recipe for Plant Based Smoky Ranch Cheeseball. In fact, I was suddenly so inspired to see what else I could do with this mind-blowing vegan cashew cheese! Once I regained consciousness, stopped writhing in pleasure, and moaning in ecstasy, I was shocked to realize that only five ingredients came together to create such mouthgasmic majesty. This recipe was stupidly easy and I was totally knocked out, knocked up, and knocked down with the first blissful bite! I knew this, but still, I needed that taste, that comfort, that high of creamy cheesiness.įor years, I worshipped at the golden altar of cheese like the gassy, unrepentant sinner I was.Īnd then… I blindly stumbled into the world of Clean Food Dirty Girl, the plant based meal plans, and the pure, plant-powered pleasure that is homemade vegan cashew cheese. In fact, for me, dairy cheese induced headaches, kept me bloated, gassy, and in a full-on IBS (Irritable Bowel Syndrome) flare. I seriously tried to lay off the cheese because as much as I loved it, cheese did not love me back. It was seemingly the one thing that kept tripping me up every time I tried to move into a plant based way of eating. I needed cheese like a baby needs a teat. I grated it, sprinkled it, melted it, savored it, and dreamed about it. I used to crave cheese like a lover craves a caress. I’m talkin’ full fat, dairy laden, cheese of all kinds and in any form. However, nothing compares to my lifelong, insatiable infatuation with cheese. If you have read about my passionate love affair with coffee, then you know my desires for food and beverage run deep. ![]()
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