Ginger-Sriracha Cashew Cream
From: Ian Seddon's Cookbook
🥘 Ingredients
- raw cashews 1 cup
- water see the 0.5-0.75 cup
- garlic cloves 2
- peeled and grated fresh ginger 1 tbsp
- sea salt ½ tsp
- Freshly
- nutritional yeast 2 tbsp
- lime juice 2 tbsp
- sriracha adjust to your spice tolerance 1-1.5 tbsp
- agave nectar or pure maple syrup 1 tsp
This calls for sea salt. If using Diamond Crystal kosher salt, use almost double the amount. Check out these other cashew cream variations: Classic Cashew Cream, Rosemary-Miso Cashew Cream, Cilantro-Lime Cashew Cream, and Cinnamon-Vanilla Cashew Cream. Storage: Store cashew cream in a sealed glass jar in the fridge for one week (occasionally, it lasts a little longer!). Storage: Yes, you can freeze cashew cream! Pour it into a freezer-safe container and store for 4 to 6 months. Defrost in the fridge until thawed (smaller containers defrost quicker). The texture gets a little chunky but the taste is still great. Stir well before using, or to get it totally smooth again, give it a quick blend.
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1Gather: raw cashews , water see the , garlic cloves , peeled and grated fresh ginger , sea salt , Freshly cracked black pepper to taste, nutritional yeast , lime juice , sriracha adjust to your spice tolerance , agave nectar or pure maple syrup .
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2Drain the cashews and rinse with fresh water.
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3Add the cashews to a high-powered blender or food processor along with the 1/2-3/4 cup water, garlic, ginger, salt, pepper to taste, nutritional yeast, lime juice, sriracha, and agave/maple syrup. Blend on high speed until smooth, thick and creamy, scraping down the sides with a silicone spatula as you go. This will take about 2 minutes in a high-powered blender like a Vitamix, or about 4 minutes in a food processor.
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4Taste and adjust for seasonings, adding more sriracha for a spicier cashew cream, more nutritional yeast for cheesy/umami flavors, or more lime juice for acidity.