Cashew cream is a raw food staple and it is so easy to make! It can take the place of dairy in many of your recipes such as creamy desserts, toppings, cream sauces and “rich” cheese fillings for burritos, lasagna and raviolis. Cashew cream also has a good fat content that blends into a beautiful creaminess for your cooking and baking needs.
Ingredients:
- 1 cup raw cashews
- Water, for soaking
- Pinch of Himalayan salt
- Seasonings
Directions:
- The first step is to soak the raw cashews.
- Put them in a bowl, add a pinch of salt and cover with water.
- Cover and place in the refrigerator to soak overnight.
- Drain the cashews and place in a Vita Mixer or blender, add water, a little at a time, until you reach the desired consistency.
- At this point you can turn the cashew cream into a “sweet” topping by adding ingredients such as vanilla, cinnamon and honey or into delicious cream sauces by adding herbs such as cilantro and basil.
- I try to add at least one or two spices and an acid such as lemon juice, lime juice or apple cider vinegar. Don’t forget a good pinch of Himalayan salt.
- If you prefer not to sweeten the cashew cream with honey an alternative is to soak about 3 medjool dates in warm water for at least ten minutes. Then blend the dates with the raw soaked cashews. You can actually use the date water when blending to achieve the desired consistency.
October 3, 2012 at 11:29 am
Thank you for your amazing yet simple recipe! Without even trying it yet, I know It should be good.
I’m a cashew lover and I use the fruit to make unbelievable preserves! Yes. But I never thought of the cream. Although lots of people know the cashew as it is sold but they have never seen the whole fruit itself. Look up anacardiae and be astonishly surprised!
We also make a delicious drink out of cashew named: “chocolate aux noix” (read cho-ko-la-o-noa). It is pretty much prepared like you process in step one of the making of your cream by soaking it.