Sun-Dried Tomato Cashew Cream
Italian-inspired vegan sauce featuring sun-dried tomatoes and creamy cashews. This silky, rich blend uses pantry staples to brighten noodles, grains, or roasted veggies with a tangy tomato finish and a slight nuttiness for depth.
- Prep Time: 10 min
- Cook Time: 5 min
Servings:
2 servings
(originally 1 serving)Ingredients(scaled)
- 4 tbsp sun-dried tomatoes packed in oil, drained and chopped
- 6 tbsp raw cashews, soaked 20 minutes then drained
- 2 1/2 cup water (plus more as needed)
- 2 tbsp olive oil
- 2 clove garlic, minced
- 2 1/4 tsp salt
- 2 1/8 tsp black pepper
- 2 1/8 tsp smoked paprika (optional for depth)
- 2 tsp lemon juice (optional for brightness)
Instructions
- Soak cashews in hot water 20 minutes, then drain; this creates creaminess.
- In a small blender, combine cashews, sun-dried tomatoes, garlic, olive oil, water, salt, pepper, and paprika; blend until smooth.
- Adjust consistency with a splash more water and blend again; stir in lemon juice if using for a bright finish.
- Transfer to a small saucepan and warm over low heat 2–3 minutes, swirling until velvety; spoon over your dish and serve.
Chef’s Pro Tips
- Soak cashews longer for extra creaminess.
- Add a pinch of nutritional yeast for a cheesy note.
Serving Suggestions
Toss with pasta or roasted vegetables, or drizzle over grains for a quick, tangy vegan dish.
Storage Instructions
Store leftovers in an airtight container in the fridge up to 3 days; re-warm gently with a splash of water.
Nutritional Estimates
Per serving · 2 servings total
| calories | 320 |
|---|---|
| protein | 9 |
| carbohydrates | 18 |
| fat | 26 |
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