Cashew Cream

[Nada Jung]

Serving up an entire menu of vegan Thanksgiving recipes is an intimidating feat, especially when there’s a picky crowd to impress. But have no fear, no one—not even the meat eaters—will miss butter or cream (or whisper “where's the turkey?”) when they’re scarfing down any dish from this list of our best vegan Thanksgiving menu ideas. 

Start with our pro tip for irresistible side dishes: Make a big batch of simple creamy cashew sauce, then let it be the foundation for lots of your Thanksgiving meal. Not only can it be the base for soups and salads, but it also adds flavor (and silky-smooth texture) to any squash, carrots, and sweet potatoes you roast. (And would it be great in a green bean casserole? We sure think so.) 

While you could easily make a whole vegan Thanksgiving menu from sides and appetizers, you might want a showstopping vegan main dish to take the center of the table—from coconut-braised cabbage to this giant platter of brussels sprouts nasi goreng, your main course will be more flavorful than any old turkey. 

Photo By Isa Zapata, Food Styling By Pearl Jones, Prop Styling By Anne Eastman

Cashew cream is more than just a dairy-free substitute for vegans. For me—a cheese-toting, egg-flipping, non-vegan vegetarian—it’s a multipurpose workhorse, an ingredient that easily functions as a sauce, condiment, or dressing. This version is distinctly savory thanks to the addition of garlic and salt, and it’s a gateway to lots of quick and flavorful weeknight dishes.

Many cashew cream recipes call for long soaking times to soften the nuts and make them easier to blend. If you have the time, you can certainly soak your cashews overnight in the fridge. I, however, prefer to speed things up: Soaking cashews in just-boiled water breaks down their crunchy texture in 30 to 60 minutes. 

Cashew Cream

Vegan or not, this smooth and savory cream is the condiment, sauce, and dressing we want on everything.

Ingredients

Makes about 2 cups

2 cups raw cashews

2 garlic cloves, coarsely chopped

2 Tbsp. extra-virgin olive oil

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

Preparation

Step 1

Bring a medium pot of water to a boil, then remove from heat. Add cashews and let sit until tender, 30–60 minutes.

Step 2

Drain cashews and transfer to a blender (preferably high-speed) or food processor. Add garlic, oil, salt, and 1 cup water and purée until smooth.

Do ahead: Cashew cream can be made 5 days ahead. Transfer to an airtight container and chill, or freeze in a resealable plastic freezer bag up to 3 months.

[Carmen Elsa Irarragorri-Wyland]

That must be delicious, I should try it!