Monday, February 24, 2014

Cashew Nut Cream

I used this recipe to make the Vanilla Cashew Cream variation, for my strawberry muffins, but it can be a neutral creamy base for many other ideas. I think it tastes just like regular dairy cream, only thicker. It is not heavy like a nut butter; it's surprisingly light, and has that creamy richness of dairy cream. Using different herb/spice blends, you could probably make this into a variety of different vegan 'cream' sauces. I made this to be used later in a chicken tikka masala recipe, but since I couldn't wait to eat some, I mixed some up with a little vanilla and stevia, to make my breakfast muffin extra special.

Basically all you have to do is soak raw cashews in cold water over night, and then in the morning, drain & rinse them. Then purée them in the food processor with some water until it completely smooth. It's that easy! 

Cashew Nut Cream
Makes about 2 cups 

1.5 cups raw cashews*
3/4 cup cold water

1. Put cashews in a bowl and fill with enough cold water to cover them. Cover and let soak overnight/12 hrs.
2. Drain and rinse cashews. Add to food processor. Start running processor, and slowly stream in 3/4 cup cold water. Continue to purée until smooth, periodically stopping to scrape down sides as necessary. 

*Depending on the recipe you want to use this for, you could sub in roasted cashews, but I would suggest not using salted ones  

Vanilla variation:
For 1 big dollop

1.5 tbsp cashew nut cream
1/4 tsp vanilla extract
1/4 tsp stevia

Recipes using Cashew Nut Cream:

Strawberry Chia Seed Muffins
Chicken Tikka Masala (coming soon)

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