Did you know that cashews can give almost any recipe a creamy consistency? Consistently. ;)

During this quarantine, a lot of people may be giving up or decreasing their dairy consumption simply because it doesn’t last all that long. But cashews are ridiculously shelf stable and relatively cheap, too. And once you try some of these recipes, you’ll be going through them like us and getting them at Costco or in the bulk section.

A few starters.

• Buy unsalted. This way, you can add your own amount of desired salt, or none at all depending on the recipe. If you have salted, don’t fret, just start with a recipe that calls for salt, omit the salt, and add in more at the end if you want it.

• Soak em. Almost all recipes call for soaked cashews, so go ahead and pour a cup, fill with water, and let it sit while you read this post.

• Boiling Water. If you don’t have time to soak, try pouring boiling water over the cashews and letting them sit for 30 to 60 minutes.

• Vitamix. I should basically be a sales rep for this company, I plug it so much. You’ll need a high powder blender for these recipes. Comment below if you use another brand and if it works or not. I’d love to know.

Cashew Milk

Ingredients:

• 1 Cup Cashews

• 4 Cups Water

• Optional - Dates, Maple Syrup, Cinnamon, Salt, Vanilla Extract

My Notes:

• Soak the cashews in water. 4 hours to overnight is a good range of soak time. Drain. (You do not use the soaked water.)

• In a high power blender, blend the cashews and water, starting with 2 cups of water and gradually adding in 2 more. This will take about 2-5 minutes. If you find it too thick, bring it back to your blender or mix in more water by hand when you use the milk.

• Add in optional ingredients as you like.

• If using a high power blender, you should not need to strain this milk. That’s why I love it. If you aren’t, you may want to pour it through a cheese cloth, squeezing out all of the liquid into a bowl.

• You can make oat milk the exact same way and you should again not have to strain it if using a high power blender.

Cashew Crema / Sour Cream

Ingredients:

• 1 Cup Cashews

• 1/2 Cup Water

• 1 T Lemon Juice

• 1 Clove Garlic, Peeled

• Salt and Black Pepper to Taste

My Notes:

• Soak cashews as instructed above, 4+ hours is best. Drain water. Pour cashews and the remaining ingredients into a high power blender and blend 2-5 minutes. Yes, it’s that easy.

• Add a kick to it with some cayenne or other pepper of juice.

• This is amazing on just about anything savory, my favorites being vegan tacos. I’m partial to sweet potato, black bean and avocado, but it’s delicious on all.

• Some people also add apple cider vinegar but I unfortunately do not like this flavor so I usually opt out. If it’s your jam, try adding a little and see which way you prefer it.

• I spent over 30 years of my life thinking sour cream was absolutely disgusting. Now, making it vegan, I absolutely love it. It’s amazing how the shift can occur.

Cashew Creamy Tomato Sauce

Ingredients:

• 1/2 Cup Cashews

• 1 Medium Yellow Onion, Chopped

• 2-8 Cloves Garlic, Minced (you measure garlic with love)

• 2 T Tomato Paste

• Spices! Any Italian Spices Will Do. I use a lot of basil and then whatever I have on hand, oregano, thyme, rosemary, sage, cilantro, chef’s choice

• 2 small cans or 1 large can, chopped tomatoes (It’s a forgiving recipe)

• Optional veggies like carrot or spinach. I am not a mushroom fan, but if you are, I imagine they’d go great.

My Notes:

• Soak those cashews, 4+ hours. Drain. Set aside.

• Saute your onion and garlic in olive oil over medium heat until the onion becomes translucent. Add the tomato paste, stir in until incorporated. If you’re adding additional veggies that you want blended, you can do that here. I sneak in a carrot as a way to get my 2 year old to eat more veggies. I wouldn’t say it adds more flavor.

• Mix in spices.

• Add the canned tomatoes. Bring the sauce to a boil and then simmer for 30 minutes. Stir on occasion.

• Pour all ingredients into a high power blender, add the cashews, blend until desired consistency. Don’t stop short, you’re almost there, and the cashews should taste smooth, not gritty.

• I have used an immersion blender but I find it doesn’t blend the cashews in well enough for my taste.

• The Cheat - Buy jarred marinara sauce, blend with cashews in a high speed blender, heat on the stove. Done.

• I love creamy pasta sauce. It’s one of the things I missed most when I first went vegan. Little did I know that I’d soon forget about vodka sauce because this innovation is truly amazing.

Cashew Cesar Dressing

Ingredients:

• 1 C Cashews, Soaked

• 1 t Dijon Mustard

• 1/2 t Each Salt and Black Pepper

• 8-12 Cloves Garlic, Chopped

• 6 T Lemon Juice

• 3-4 T Extra Virgin Olive Oil

• 1/2 C Hot Water (plus more to thin)

• 1 t Miso Paste

• 1 t Pure Maple Syrup

Full Recipe Here from Minimalist Baker.

My Notes:

• This is the best salad recipe in the history of ever. If you haven’t had it, definitely try it. There’s a bonus chickpea Parmesan like crumble and it’s epic.

• She calls for capers and the brine. That’s just not for me. I’ve never made it with these and love it.

• She says to use chickpea or soy miso paste and I have always used soy.

Cashew Mac and Cheese Sauce

This recipe is closely adapted from Ellen Fisher’s ebook Epic Plant Powered Kid’s Food which I highly recommend you buy. Her 3 ebook bundle is currently on sale for $39 and totally worth it. Plus, I love supporting another vegan mom.

Ingredients:

• 1 Large White Potato, Chopped

• 1 Large Carrot, Chopped

• 3 Cloves Garlic, Peeled

• 1-3 t Dijon Mustard, depending on your affinity

• 1 C Water

• 1/2 C Nutritional Yeast

• 1/2 C cashews, soaked or not

• Salt and Black Pepper to Taste

• Optional Spice - Turmeric

• Optional Add in - Broccoli, Spinach, Asparagus

My Notes:

• Boil the potato, carrot and garlic until you can easily pierce with a fork, approximately 20 minutes. Don’t go under here, a little over is better for the consistency of the sauce.

• Add all ingredients into a high speed blender and blend until smooth.

• Pour over your favorite pasta and enjoy!

• We prefer twisty elbows or shells, but any pasta works, gf or otherwise.

• Turmeric is added for color. If you want this to look like traditional non-vegan mac and cheese, definitely add it. It’s also super good for you, a great anti-inflammatory, but I’m not sure this small amount and heated does much for you. Either way, we add it. But don’t not make this because you don’t have it on hand.

• I’ve had this with butternut squash instead of potatoes and carrots and it was yummy but not as delicious in my opinion. But, if that’s what you have on hand, give it a try!

As always, I highly recommend involving your kid in your cooking and baking. Mateo loves it. And we talk about what we eat and what we don’t eat. “We don’t eat animals. Animals are our friends.” That’s one of my favorite quotes from him.

I’d like to thank Minimalist Baker, Cookie + kate, Oh She Glows, Pick Up Limes, and Ellen Fisher. I have used their recipes so many times to teach myself how to make these plant based staples that I feel credit is due. They are amazing resources for more plant based (and not in some cases) recipes. I highly recommend you check them out.

Did you make any of these? Comment below!

For inspiration from our day to day life, follow us over on instagram @plantbasedbaby.us. Here’s a preview below of what you can expect.