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
60grams (½ cup) cashew nuts
Filtered water (see below)
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).
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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This is my heavily vanilla infused cream. Delicious with fresh berries.