+ Cashew Nut Cream Recipe - raw, vegan, sweet and sour cream

Cashew Nut Cream

This is a series of posts where I plan to share the little bits and pieces or accompaniments mentioned in some of my recipes.  You may have seen in the serving suggestions or dairy-free variations to substitute regular cream with cashew nut cream.  So now, I backtrack and give you this delicious and versatile raw, vegan cashew nut cream recipe.

What’s so good about it?
Well it’s dairy free and even for those of us that do tolerate dairy, it’s nice to have a bit of variety, don’t you think?  Cashews are a source of healthy monounsaturated fats, magnesium and a great source of protein.  Plus this is really delicious.

Makes almost a cup

Ingredients
60grams (½ cup) cashew nuts
Filtered water (see below)

Method

  1. Grind the cashews to a fine meal in a high-speed blender.  Place the cashew nuts into a small bowl and pour over  enough water to cover them well.  Allow to soak for 2-6 hours (but no longer than 8).
  2. Strain the water from the nuts and place in a high-speed blender.
  3. Blend at the highest speed until smooth and creamy.  You really need a good blender like a Vitamix or Thermomix to achieve a really creamy consistency and you may need to scrape down the sides a few times too.
  4. Add extra water, tablespoon by tablespoon to reach the desired consistency. The more water you add the thinner the cream or the less you add the thicker the cream.

Eat it as is, or choose your flavour…
Make it sweet
Add  ½ teaspoon of vanilla and 1-2 tablespoons of rice malt syrup (fructose free) or maple syrup.  Mix through until well combined.

Make it sour
To make sour cream, add sea salt and a little lemon juice to taste.

Make it savoury
Mix through a little miso paste or nutritional brewers yeast or onion powder or fresh herbs and seasoning.

Fast track it
If you’ve cut yourself short or don’t have the time or patience to wait for the nut meal to soak, you can gently simmer it for 5 minutes (though it is no longer raw).

Store…
In the fridge for up to 3 days or you can freeze it too.

 

 Have you tried cashew nut cream before?  How do you use it or anything else to add?

 

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Cashew Nut Cream

This is my heavily vanilla infused cream.  Delicious with fresh berries.

  • anupriya

    Best Recipe. I loved it. Thanks for sharing the wonderful
    recipe with us. Buy Cashew Nuts

  • Emily Jeavons

    Is it 4 extra teaspoons or tablespoons of water to add to the blender with the nuts?

  • Thanks Emily for your question. I have updated the recipe – sorry, missed that typo all together. Should make more sense now, G x

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