One of my oldest recipes on this blog is an oat cream. This is a really good non-dairy cream to use with soups, stews and other savoury dishes. It works well because it delivers a creamy texture and good thickening power because of the starch. It isn't, however, great as a substitute for cream used with dips and dressings. So, in steps a most useful all rounder - cashews!
The general rule-of-thumb for cashew cream is 1/2 part water to 1 part cashews by volume. After that you can add additions as needed.
The oil here adds to the creaminess of the sauce. The lemon juice brings a tang of sourness - which can be changed up with vinegar, depending how far you want to go. The garlic, as well as bringing savoury flavour, also acts as an emulsifier for the oil, to thicken the sauce. Salt is a general flavour enhancer.
This base recipe is excellent on its own, but can be added to in multiple ways. For example, adding a smoked garlic and herbs will take it one way, while adding garam masala and some chilli powder will bring it another. It is very versatile!
Ingredients
120ml water
2 tbsp olive oil
2 tbsp lemon juice
1 garlic clove (peeled)
1/2 tsp salt
Add everything to a food processor and whizz for about 30 seconds until thick.
Gobble up with corn chips, roast potatoes, or whatever you like!