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C.R.E.A.M.

Ok, so obviously I am a huge Wu-Tang fan, but you have to admit that the C.R.E.A.M acronym works perfectly for the amazing versatility of cashews. It's hard to believe that I have become absolutely obsessed with cashews, since they are my least favorite nut to eat. I always felt like cashews had the creepiest texture and I despised the flavor. That was until my sister kept raving on and on about all of the amazing recipes she was using them in. So, I decided to jump on the bandwagon and give them a shot, and let's just say I was instantly hooked. Cashews have completely broadend my recipe arsenal. I used to think I would never eat certain things again once I transitioned to a vegan plant based diet, like alfredo, cheescake, ranch dressings, and cream. Don't get me wrong, I know that you can buy store brought pre made verions of alot of those things but I prefer eating a mainly plant based diet with no additives, so making things myself is a huge priority for me. Plus, I am a huge advocate of knowing exactly what your putting into your body so I like to make things myself. It's all about control with me.

 

Needless to say I think that anyone that has not yet tried cashew cream sauce is missing out. Here is a simple fool proof recipe that I use all the time:

 

1 cup of raw cashews (soaked for at least 1 hour)

3/4 cup of water

2 tbs fresh lemon juice

1 tsp garlic powder

2-3 tbs nutrituional yeast (optional)

1 tsp sea salt

 

Blend all ingredients in blender until smooth and creamy. 

 

Pour over your favorite pasta and ENJOY : ) 

 

 

 

 

 

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