Delicious, nutty & creamy, no wonder it’s a vegan staple but you don’t have to be a vegan to get involved with cashew cream, I’m not and I love it! It’s perfect for those who follow a dairy free diet and crave a deliciously heavy dessert cream or perhaps a replacement for sour cream with a Mexican meal. The thing is, to call it a replacement is a disservice because it really is better than any single, double, whipped, sour or clotted cream I have ever had. It really is true. It’s super versatile too, I pour this on desserts, dress curries and tacos, stir through pasta, as a dip, on fruit, into ice cream, as a frosting or just a dollop on cereals. This trumps dairy any day and I urge you to give it a go because it’s also gluten free, soy free and free of nasty hormones that so much dairy contains. Furthermore, it’s nourishing and spectacularly good for you with a taste that’s so creamy it’s hard to believe.
Of course it’s good for you too. Cashew nuts are high in heart protective monounsaturated-fats and lower you’re risk of heart related illness. They’re super high in copper and magnesium aiding bone health too. Cashews are filling and wont cause weight gain like sugar laden reduced fat creams. I promise, I eat this cream a lot and it’s a satisfying and nourishing way to beat cravings.
It’s so simple too, soak the cashews overnight, drain and add the few ingredients to the blender. That’s simplicity. All you need to do is adjust the water quantity for the consistency you desire. For desserts I prefer a thicker whipped cream but for sauces I aim for a pouring consistency. The cashews need to be un-roasted and personally I buy cashew pieces as they’re half the price – it’s all heading for the blender in the end!
An added bonus is you can enjoy this in a savoury or sweet version? It can be sweetened up with maple syrup and vanilla for the most delicious dessert cream. The choices for savoury are endless and one of my favourites is roasted garlic and sun dried tomatoes, it’s pretty special but I’m pretty happy with these unadulterated versions. I swear it’s impossible to make this without eating a heaping tablespoon of dripping cashew cream straight from the blender. I challenge you!
Here is the basic recipe. Have lots of fun mixing it up!
1 cup cashews
1 cup, water
1 tablespoon lemon juice
1 teaspoon apple cider vinegar
1/2 teaspoon salt
1 cup plain cashews
1 cup water
2 tablespoons maple syrup or your favoured sweetener
1/2 teaspoon vanilla extract
1. Soak the cashews overnight in water.
2. Drain the cashews and add to the blender with the remaining ingredients. Blend until smooth.
Note: Adjust water quantity for desired consistency.