I really love a creamy sauce that I can use as a base for many different things. Some times I just will keep these on hand and drizzle them over a Buddha bowl or sometimes I'll take a recipe and blend it up with 2 cans of garbanzo beans and make a great hummus. They all can be used as chip or veggie dip as well! I know that after trying these 5 cashew creams you will use the base and be abled to come up with some great ones of your own!

Basic Cashew Cream:

Ingredients:

• 1 part water

• 2 parts cashew

• Salt and pepper to taste

Instructions:

1. Blend until smooth

*If you add the juice of a lemon it can be used as the crème for any dish typically requiring sour cream.

Curry Cashew Cream:

Ingredients:

• ½ onion, white or yellow, diced

• 2 tbsp minced garlic

• 2 tbsp curry powder

• Spicy chili to taste- ( I used about a half of a diced jalapeño)

• Salt to taste

• Juice of 1 lemon

• 6 oz. basic cashew cream

Instructions:

1. Sauté the onion and jalapeno with the curry and salt. Once onion is becoming aromatic then add garlic too. We add it later to avoid the garlic from burning.

2. Sauté for a few minutes to cook the garlic and then add to a blender

3. Blend it with cashew cream and lemon juice

*This recipe is good if you simmer it with some veggies, a can of coconut milk and some extra salt and pepper. Before serving, turn off the heat and stir in the juice of 1 lemon and top with cilantro. I like to eat this curry dish over basmati rice but you could use quinoa or brown rice if you are feeling like a health nut!

Chipotle Cashew Cream

Ingredients:

• 1 chipotle pepper in adobo sauce

• Juice of one lime

• 6 oz. basic cashew cream

Instructions:

1. Blend until smooth

*Put this one on your tacos, taco salad, or drizzle on a buddah bowl with fajita veggies!

Pesto Flavor Cashew Cream:

Ingredients:

• 1 small bunch basil (10-12 large leaves)

• 2 tbsp. nutritional yeast

• 1 lemon, juiced

• 6 oz. basic cashew cream

Instructions:

1. Blend until smooth

*Top this over some pasta or zoodles. I think that the fat and protein in the cashew cream make zoodles more filling!

Sundried Tomato Basil Cashew Cream:

Ingredients:

• ¼ cup sun dried tomatoes

• 1 small bunch basil

• 2 tbsp. nutritional yeast

• 1 lemon, juiced

• 6 oz. basic cashew cream

Instructions:

1. Blend until smooth

*This is my favorite blended with 2 cans of garbanzo beans to make an exceptional hummus! Also works well as a pasta sauce since it is the same as the pesto flavor, with the addition of sundried tomatoes.