Velvet Cashew Crème
Some recipes just happen when you’re playing around in the kitchen, and this one is exactly that. I wanted something creamy, light, and versatile, without reaching for dairy every time. That’s how my Velvet Cashew Crème was born.
It’s smooth, nutty, and has just the right punch of freshness from basil and pepper. I call it “velvet” because that’s truly how it feels on the palate, silky, luxurious, and melt-in-the-mouth. Over time, this little invention of mine has become a kitchen staple.
How to Use It
This crème is so versatile that I keep coming back to it again and again. Spread it on crackers, toss it into salads, drizzle over roasted vegetables, or use it as a dip for just about anything.
But my personal favorite? Pairing it with my Zesty Porso Millet Salad with Velvet Cashew Crème & Spicy Lemon Dressing. The combination is light, refreshing, and satisfying in every bite, a dish I’m super proud of.
Zesty Porso Millet Salad with Velvet Cashew Crème & Spicy Lemon Dressing
So yes, Velvet Cashew Crème goes with everything… but when you try it with that salad, you’ll know why I say it’s a match made in culinary heaven.
Velvet Cashew Crème
Ingredients
- 20–25 cashews
- 1 tbsp sesame seeds
- 8–10 whole black pepper
- 5–6 basil leaves
- ¼ tsp kosher salt
- ¼ tsp lemon juice
- Water as required
Instructions
- Dry roast the cashews on a low–medium flame for 1–2 minutes, until they’re lightly golden.
- Roast sesame seeds until they start popping.
- In a blender, combine roasted cashews, sesame seeds, basil, black pepper, salt, and lemon juice. Blend into a semi-dry paste. Keep aside one spoonful of this mixture.
- Add 3–4 tablespoons of water to the rest and blend again into a rich, creamy dressing.
