I’ve developed a fond love of cashew cream as of late. It’s incredibly easy to whip up and is one of the most versatile concoctions you can have in your kitchen. From adding maple syrup for sweet recipes to Sriracha sauce for hot and spicy. Use this as a substitution anywhere you use heavy cream. It’s perfect for anyone who is lactose intolerant because it has no dairy. The cream is actually made from cashews. 100% vegan. Gluten free. I love sharing fun, easy and super simple recipes with you. This one is perfect!
I served this up as an appetizer with fresh veggies – English cucumbers, raw asparagus, jicama and carrot sticks. My kids were also dipping pretzel crisps in it. Perfect for the Sriracha lover!
1/2 cup of cashew cream
3-4 tablespoons of Sriracha sauce
Mix the cashew cream and Sriracha sauce together. Add more or less Sriracha to your desired preference. We like it spicy, so I add several tablespoons. Taste test and adjust as you go. Refrigerate for at least one hour before serving so the flavors can develop. Serve this as a dip, spread for sandwiches, for topping chicken, veggies, burgers, tacos, pork or fish. The options are endless. Super easy and perfect for any upcoming brunch, BBQ, party or cocktail hour.
— Knead to Cook