I use this cashew creme in lasagne as a substitute for ricotta, as well as with my eggplant parmesan as one of the two sauces spooned over the eggplants. It’s totally delicious without that overly nutritional-yeasty taste of the cheese sauce substitutes often made by the uninitiated.
2/3 cup cashews (raw is best, roasted is still great)
1/3 cup pine nuts
1/2 cup water (or slightly more)
1/4 cup roasted red pepper OR sundried tomatoes*. Both are tasty, but this ingredient definitely changes the taste of the cream quite a bit. Roasted red pepper is mellow, and sundried tomatoes will lend a sharp tang.
1/4 of a small red onion
1/4 cup nutritional yeast flakes
2 Tbs tapioca powder
2 garlic cloves
3 Tbs lemon juice
2 Tbs Bragg’s Liquid Aminos or wheat-free tamari
1 tsp sea salt if the cashews are unsalted
A dash of pepper
Put everything in a food processor and blend it until it’s creamy. If it’s too thick, add more water. If it’s too watery, add more cashews. It should have the consistency of grits.
*Sundried tomatoes come soaked in oil or dried in a bag. I think that hands down the tastiest way to utilize them is to buy the dried kind and soak them in red wine for about an hour before you use them in your recipe.