Imagine a luscious, silky-smooth cream that's not only dairy-free but bursting with vibrant herb flavors that will make your taste buds dance! This Sweet Basil and Chive Cashew Cream is about to become your new secret weapon in the kitchen - a versatile, plant-based marvel that can elevate everything from salads to sandwiches with just one incredible dollop.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Vegan
Serves: 1 cup
Ingredients
- 1 cup raw cashews, soaked
- 1/4 cup water
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon lemon juice
- Salt to taste
Instructions
- Begin by soaking the raw cashews in water for at least 2 hours. This softens the nuts and makes them easier to blend into a creamy texture.
- After soaking, drain the cashews and rinse them under cold water to remove any residual soaking liquid.
- In a high-speed blender or food processor, combine the soaked cashews, 1/4 cup of fresh water, chopped fresh basil, chopped fresh chives, and lemon juice.
- Blend the mixture on high speed until it reaches a smooth and creamy consistency. You may need to stop occasionally to scrape down the sides of the blender or processor to ensure everything is well combined.
- Once the cashew cream is smooth, taste it and add salt to your preference. Blend again briefly to incorporate the salt.
- If the mixture is too thick, you can add a little more water, one tablespoon at a time, until you reach your desired consistency.
- Transfer the Sweet Basil and Chive Cashew Cream to a clean container or jar. It can be served immediately or stored in the refrigerator for up to 5 days.
- This versatile cashew cream can be used as a dip, spread, or sauce. Enjoy it with fresh vegetables, crackers, or as a topping for your favorite dishes.
Tips
- Soaking is crucial: Always soak your cashews for at least 2 hours to ensure a ultra-smooth texture. For even faster preparation, you can use hot water to reduce soaking time to 30 minutes.
- Blending technique matters: Use a high-speed blender for the smoothest results. Stop and scrape down the sides periodically to ensure no lumps remain.
- Consistency is key: Start with less water and add gradually. You can always thin out the cream, but it's harder to thicken it once it's too runny.
- Herb freshness makes a difference: Use fresh basil and chives for the most vibrant flavor. If you can't find fresh herbs, dried herbs can work in a pinch, but use about 1/3 of the amount.
- Storage tip: Store your cashew cream in an airtight container in the refrigerator. It will keep for up to 5 days, making it a perfect make-ahead condiment for quick meals.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 18g
Protein: 12g
Fat: 26g
Saturated Fat: 5g
Cholesterol: 0mg
