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.
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.
Cashew Nut Cream
- 60 g raw cashew nuts (½ cup)
- Filtered water -see below
- Grind the cashews to a fine meal in a high-speed blender (thermomix 5 seconds, speed 8). 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).
- Strain the water from the nuts and place in a high-speed blender.
- Blend at the highest speed until smooth and creamy (thermomix 30 seconds, speed 8). 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.
- 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).
- Airtight in the fridge for up to 3 days.
- Can also be frozen.