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Ingredients 0/7
Why This Dish Is Hard To Resist
This creamy sauce is rich and smooth without any dairy. It’s made from simple, wholesome ingredients that come together quickly. Perfect for adding a touch of indulgence to your meals while keeping things plant-based and healthy.
Helpful Tips For Cooking
- Soak the cashews for at least 4 hours or overnight to get the creamiest texture.
- Use a high-speed blender to achieve a silky smooth consistency.
- Adjust the thickness by adding water little by little until you reach your desired creaminess.
- Use a high-speed blender to achieve a silky smooth consistency.
- Adjust the thickness by adding water little by little until you reach your desired creaminess.
Directions
Soak the cashews in cold water for a few hours or, if you have the time, overnight. Once they’re nice and soft, drain them well. Next, pop the cashews into your blender along with the coconut milk, agave syrup, vanilla extract, and a splash of rose water. Blend everything until it’s completely smooth and creamy. Pour your cashew cream into a bowl, and sprinkle some pomegranate seeds on top for a pop of color and flavor. Enjoy!
Serving Variations
This versatile cream works beautifully as a dip, spread, or sauce. Try it drizzled over roasted veggies, mixed into pasta, or as a base for vegan desserts. It adds a lovely, nutty flavor that complements many dishes.
Storage & Reheating
Store in an airtight container in the fridge for up to 4 days. Stir well before using, as it may thicken or separate slightly. For longer storage, freeze in small portions and thaw in the fridge overnight.
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