Cashew Dream Cream + Roasted Veggies [Vegan, GF, Oil-Free]
Cashew Dream Cream is My Ryan Gosling of Creamy Sauces: Delectable.
I make a lot of different creamy sauces because, quite often, the sauce makes the dish. A good sauce can take little devils with turned up noses and transform them into happy, full-bellied little angels. It’s literally ALL IN THE SAUCE.
My Cashew Dream Sauce is a special sauce. It is reserved for celebrations, thank yous and jobs well done. If I had a commercial kitchen I would be bottling it and selling it, but I don’t. So here it is for y’all to make and spoil yourselves and your family with. I already know you’re gonna love it.
And I know Ryan would love it, too. Assuming he doesn’t have a nut allergy. :/
A Blessing In A Blender
The best part of it all is my Cashew Dream Cream is made completely in the blender on Soup Mode. You don’t have to dirty any pots or pans. You don’t have to cook anything, except for maybe whatever you want to pour it on.
Cashew Dream Cream is a great Veggie dip, Mac + Cheese sauce, quesadilla filling, Soup dollop, Nacho drizzle, Pizza topping, Sandwich spread, whatever you want it to be kind of sauce. It has the consistency of a Nacho Cheese and the rich flavor of a heavy cream sauce. You seriously won’t even believe how good it is.
My husband has got the spatula in the blender again trying to get every last bit. It’s a little sad, really. Any who…moving on.
Preparing Cashew Dream Cream
My kids love Cashew Dream Cream with pasta and broccoli and my husband and I love it over roasted sweet potato ribbons, mushrooms, onions and baby bell peppers. Avocado optional. The sweet potato ribbons were made with a Spiralizer and are roasted at 375 degrees Fahrenheit for about 15 minutes. I roast the sweet potatoes on their own baking sheet and give them a toss about halfway through. On another sheet I roast the other veggies, as well as a head of garlic that goes into the Cashew Dream.
Achieving the Perfect Dream Cream Consistency
Most of my sauces work the same way: I fill a blender with lots of ingredients, add water 1/2 Cup at a time until everything is blending well, the sauce is smooth and it is a little on the thin side. Just a little. Then I add the arrowroot and run the blender on ‘Soup’ mode. The heat from the blender activates the Arrowroot, which is a plant-based thickening agent. This technique gives sauces a very creamy and cheesy texture and consistency.
For this recipe I used about 1 1/2 Cups of water, but I recommend that you get in the habit of gauging the amount of water you use yourself, because there are always variances and discrepancies from one kitchen to the next. Creamy consistency is key for a delicious sauce and you want to be in total control of this.
Keep in mind, if it gets too thick you can add a bit more water and if it is too thin you can add a bit more Arrowroot and reheat. Just don’t overdo it in either direction or you will end up losing the flavor profile.
Thank you for taking the time to check out my recipes and most of all, thank you for being Vegan! If you would like to receive future recipes directly to your inbox, you can opt in for my Newsletter at the top of this page. If you are on Facebook you can follow me at http://facebook.com/veganmommaspage. I hope to see you there!
Peace + Love,
Suzie, The Vegan Momma