Silky smooth cashew-based cream. Versatile base for sauces, dressings, and spreads.

Ingredients

  • 100 g cashews (3½ oz / ⅔ cup), quick-soaked in boiling water for at least 15 minutes
  • 3 tbsp nutritional yeast (45 ml)
  • juice of 1 large lemon
  • ½ tsp sea salt
  • pinch of ground black pepper
  • 2 garlic cloves
  • 60-80 ml water (2-3 fl oz), for blending to desired consistency

Add-ins for Cashew Queso

  • 1 tsp smoked paprika
  • pinch of ground turmeric
  • optional pinch of chilli powder

Instructions

  1. In a small, high-speed blender, add all the ingredients and blend together until a silky smooth consistency is achieved.
  2. Taste and adjust the salt and acidity as needed.
  3. Store in an airtight jar or container in the fridge for up to 4 days.

Notes

Cashew Queso variation: Add smoked paprika, turmeric, and optional chilli powder for a cheesy, nacho-style sauce.

Source: Sophie Waplington, Soph’s Plant Kitchen