This is an easy and quick homemade staple that every vegan should have in their recipe arsenal. Cashew mozzarella cream comes together in 5 minutes. Throw all of the ingredients in a high-speed blender and blend until smooth. I love using this recipe on pizza as a cheese sauce. You can also stir it into any soup where you want to add cream for extra richness. This sauce is a great addition to pasta and sandwiches. I like to make a batch up and use it in multiple recipes throughout the week.
Easy Cashew Mozzarella Cream
Easy cashew mozzarella cream is a must have recipe to go on pizzas, in soups, on pasta, and on sandwiches.
Equipment
- high speed blender
Ingredients
- 1 ½ cup raw cashews soaked overnight
- 1 cups water
- 2 Tbsp lemon juice
- 1 tsp kosher salt
- 1 garlic clove
- 1 tsp onion powder
- 2 Tbsp cornstarch
Instructions
- Drain the water off of the cashews
- In a high speed blender combine the cashews and water and blend for 3 minutes or until completely smooth; scrapping down sides as needed
Notes
Store in an air tight container in the refrigerator for up to 5 days. This can be used in soups, on pizzas, or on pasta.
Did you make this recipe?
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