Cashew Cream

Cashew cream is more than just a dairy-free substitute for vegans, it's a multipurpose workhorse, an ingredient that easily functions as a sauce, condiment or dressing. This version is distinctly savoury thanks to the addition of garlic and salt, and it's a gateway to lots of quick and flavourful weeknight dishes. Many cashew cream recipes call for long soaking times to soften the nuts and make them easier to blend. If you have the time, you can certainly soak your cashews overnight in the fridge. I, however, prefer to speed things up: Soaking cashews in just-boiled water breaks down their crunchy texture in 30-60 minutes. Whip up this double batch and keep on hand for making a couple of weeknight dinners, such as Roasted Carrots and Chickpeas with Herby Cashew Cream, or Broccoli and Cashew Cream Soup.

2 cups raw cashews
2 cloves garlic, coarsely chopped
2 Tbsp. extra-virgin olive oil
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

Bring a medium pot of water to a boil, then remove from heat. Add cashews and let sit until tender, 30–60 minutes.

Drain cashews and transfer to a blender (preferably high-speed) or food processor. Add garlic, oil, salt, and 1 cup water and purée until smooth.

Makes about 2 cups.

Make-Ahead: Cashew cream can be made 5 days ahead. Transfer to an airtight container and chill, or freeze in a resealable plastic freezer bag up to 3 months.