Cashew cream is amazing! It?s one of those recipes that sneaks up on you and knocks it out of the park. This recipe was shared with us by a long-term reader Sharon (and 30 Day Vegan Challenger) and it?s an absolute keeper.
Part cashew cream, part cashew dressing and part cashew sauce, it?s a real all-rounder. Not only does it taste great how it is, its key selling point is the versatility. By just adding a little water you can completely change the consistency ? and use it in so many ways.
Cashew cream
If you follow this recipe exactly how it is, you?ll end up with a nice thick cashew cream. I?ve enjoyed using it as a dip with veggies for a tasty snack, though I have to admit I?ve eaten a fair bit of it on its own!
Sharon?s favourite way of eating this is as a vegan coleslaw dressing ? and we know why. It fits perfectly. Mix it up with some shredded cabbage, carrot and bell pepper and you?ve got the beginnings of a great meal. In fact, we have a really tasty vegan coleslaw recipe right here (you could use the base and just replace the dressing with this cashew cream). The cashew cream also freezes really well, so you can make a huge batch and freeze what you don?t need ? or just make it in advance for whenever you need it.

The vegan fitness way
Something else brought to my attention by Sharon is the link between feeling vital and healthy ? and going vegan. Since she joined the Vegan Challenge and started using our recipes she?s broken two personal bests ? in both swimming...