The other day, I made a recipe that calls for this lemon garlic cashew cream. I was about to tag the recipe for it onto the other post, then I stopped myself. I knew that even though this little number is so quick and easy to make, it needs to stand on its own. Why?
Because I seriously use this sauce on EVERYTHING. It is unbelievably delicious, incredibly versatile, and SO easy to make. I have used it as a stand-alone dip for chips, veggies, and french fries, as a non-fermented sour cream with Mexican cuisine or on top of soups, as a pasta sauce, and in sooo many more recipes.
I wanted to share this cashew cream recipe today, because it truly takes my upcoming recipe to the next level.
This dip takes less than 5 minutes to put together. Just make sure to soak your cashews in hot water (you can pour boiling water on them to cut the soak time in half) for around 20 minutes, so they blend into a perfectly smooth, creamy sauce.
I use a combination of lemon juice and lemon zest to give this cashew cream an extra pop of tartness and vibrancy.
Cashews are one of nature’s miracle foods, and we go through mountains of them in our house. I am extremely thankful to my cousin Connie, our resident RHN, for hooking me up with her commercial supplier of cashews. Hellooo 50 pound bag!! Haha.
Let’s hear what Connie has to say about our prized cashew buddies:
Cashews are loaded with nutrients, including many essential minerals such as: iron, magnesium, zinc, copper, phosphorus, and manganese. They also promote healthy levels of good cholesterol because they contain monounsaturated fatty acids. Such acids have proved exceptionally beneficial in the prevention of heart disease and cancer.
This cashew cream is not only so quick, simple, and easy to make, it is beyond delicious, and I just KNOW you are going to end up putting it on everything!!
So let’s hup to it!!
Lemon Garlic Cashew Cream
This cashew cream is so simple and quick to make, loaded with healthy fats and protein, and goes amazingly on almost EVERYTHING!
- 1 cup cashews soaked in hot water for at least 20 minutes (or boiling water for 10)
- 3 tbsp fresh lemon juice
- 2 tbsp fresh lemon zest
- ¼ tsp sea salt
- ½ tsp black pepper
- 3-4 cloves garlic
- 5 tbsp. warm water add more or less if you want it thinner or thicker
Add all the ingredients to a small high-speed blender (I use a nutri-bullet, but a magic bullet or a ninja works great as well) and blend until smooth and creamy.
- Leftovers keep for up to two weeks in a sealed glass or stainless-steel container in the fridge.
As always, nutritional information is a rough estimate. For a full explanation of nutritional analysis, please read our Disclaimer.
If you made this recipe, I would be so honoured if you could rate it, share it, and leave a comment. Also, don’t forget to take a photo, tag @thedeliciousmanifest on Instagram, and hashtag it #thedeliciousmanifest. Thank you so much!
Looking for more delicious, nutritious dips and sauces? Check out my Smoky Garlic Cheese Sauce, Mint Cashew Cream, and Easy Olive Tapenade. All are loaded with healthy ingredients and bursting with bodacious flavour!
Connie Oickle, our resident RHN,
brings with her over 10 years experience
working in the Food and Health
& Wellness industries.
Find out more about her here!