Wednesday, February 26, 2014

Cashew Cream

















Cashew Cream is my new favorite obsession. The secret to making a silky smooth cashew cream is soaking the cashews overnight in cold water. Cashew cream makes vegan and dairy-free foods taste buttery and rich. I love using it to make macaroni and cheese or to give a creamy flavor to tea or coffee. It’s also quite good poured over granola or berries for a not too sweet but satisfying dessert.

Directions
  • Put 2 cups whole organic cashews in a 4 cup glass bowl or large jar
  • Cover with cold water
  • Cover the bowl or jar
  • Let sit overnight
  • Strain and rinse cashews
  • Put in a Vitamix or high speed blender
  • Add 1 cup of water
  • Blend for 2 minutes until creamy
  • Add a pinch of salt
  • Refrigerate

For a sweet cream add 3 soaked dates and blend or 2 tablespoons of maple syrup.
Or leave the cream unsweetened so you can use in savory or sweet dishes. You can sweeten the cream as you use it depending on the dish. If you want a thinner cream--just add water.

1 comments:

Frances Dean said...

I love peanut butter so I feel like I would like this. I'm always hesitant, however, with nuts because of their high fat content. It's amazing how many calories are in such a tiny food!

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