This basic Cashew crème holds the world on its shoulders. A versatile starting point for almost every kind of vegan cheese you could think of that offers many more creative ways to follow. it's the perfect solution for all your vegan cheese and cream needs when cooking things like cream sauce for pasta, cannelloni, lasagna, pies and many more.
Read how it's made
It all starts with
10oz (300gr) FreshCashews
Juice of 1/2 Lemon
1/2 cup unsweetened Almond Milk
4-5 Garlic cloves
And this is how it gets done
Soak the Cashews for 2-3 hours, drain and rinse.
Put the Cashews and all the other ingredients for the crème in a powerful blender and let it rip until you get a nice creamy consistency. It usually takes 10-15 minutes of blending time.