It’s the start of Memorial Day weekend and it’s officially summer! Our neighborhood pool opens today and we are having a big neighborhood bash tomorrow to celebrate! One of my favorite things to bring to a cookout is some sort of veggie pasta salad. Tomorrow I will be bringing a spiralized “pasta” salad dressed with Cashew Cream – find the recipe here.
Cashew Cream is so versatile, I use it in and on everything. The depth of flavor and how well it accompanies vegetables is simply amazing. I use it when I’m prepping vegetables, toast, smoothies, pasta dishes, sandwiches… the possibilities are endless. And it’s SUPER easy to make. Pictured here we have Zoodles dressed in Avocado & Cashew Cream, Hemp Hearts and Red Pepper flakes.
- 1 cup Raw Cashews
- 3 Garlic cloves
- 1 tbsp Dijon Mustard
- ½ cup Cashew Milk
- Soak the Cashews in water for 3 hours, then drain.
- Place Cashews in the blender along with all the other ingredients listed above.
- Blend until creamy. If you want a thicker cream, add less Cashew Milk. For a thinner cream, add more. Salt + Pepper to taste.