Spicy Vegan Cashew Cream

Spicy Vegan Cashew Cream Recipe

By Earth of Maria

🔪Prep Time: 5 mins

Ingredients

1 cup raw cashews

1/2 cup plant based milk, unsweetened

2 cloves garlic

2 tbsp tamari

1 tsp paprika

1 tsp cumin

2 tbsp nutritional yeast

Instructions

1Don't forget to soak your cashews! If you're using a high-speed blender such as a Vitamix, you only need to do this for 1-2 hours. Alternatively, if boil them in a saucepan for around 15 minutes. If you're using a food processor or a blender that does not have a high speed function, soak the cashews for at least 4 hours, preferably overnight.

2Drain and rinse the cashews, transferring them to your blender or food processor together with the plant based milk, garlic cloves, tamari, paprika, cumin and nutritional yeast. Blend until very smooth and creamy - be patient with, as it may take a few minutes to get rid of any needless texture.

3If you want a thinner cashew cream, add around 1/4 cup more plant based milk.

View Full Recipe

Related Recipes

Top Vegan Recipe Resources 🥑

Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.