Cashew cream is a brilliant alternative to dairy cream because of its neutral flavour and amazing texture. Whilst cashew cream has been making its way onto the shelves of our grocery stores, it can still be quite hard to come by. Luckily, it’s super simple to whip up for yourself at home.
Cashew cream is perfect for those who don’t enjoy the taste of coconut cream, and has the added bonus of being cholesterol-free and full of important vitamins and minerals. It is extremely versatile, and can be made from just raw cashews and water.
Cashew cream recipe
INGREDIENTS
- 1 cup raw cashews
- 1 cup water
METHOD
PLACE cashews in a bowl and cover in hot water. Allow them to soak for about 30 minutes.
DRAIN the cashews then add them to a blender.
ADD one cup of water to the blender, then blend until smooth and creamy.
RECIPE NOTES
- Cashew cream will stay fresh in the fridge for about 4 days.
- To make the cream thicker or thinner, use less or more water when blending, respectively.
- A dash of lemon juice or white wine vinegar can be added to make cashew ‘sour cream.’
Written for Food&Home.
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