cashews for cashew creamby Chef Colombe

Yield: 2½ cups

Ingredients: 

1cup cashews, raw

½ to ¾ cup of filtered water (add more water according to consistency desired)

Instructions:

  1. Place cashews in sealable container, add water to cover, and refrigerate overnight.
  2. In the morning, place cashews and water into Vita mix or some other mixer capable of puréeing (a blender or food processor will work if you don’t have a Vita mix).
  3. Gradually add additional water and blend until mixture is consistency of heavy cream or whatever milk substitute you are trying to accomplish.

Tip: You may have to strain the mixture through a fine mesh screen or cheesecloth, depending on your blender. Use the prepared Cashew Cream as soon as you make it so that no microorganisms have a chance to enjoy your cream before you do.

  1. Finish the recipe by choosing one of the two variations below to complete the type of Cashew Cream you wish to make:

Savory Variation

Ingredients:

½ lemon, juiced

½ teaspoon sea salt

½ teaspoon apple cider vinegar, optional

1 clove garlic, optional

1 tablespoon extra-virgin olive oil, optional

Instructions:

Add ingredients and blend until smooth.

The savory cream can be used as a pizza topping, added to a healthy pasta dish, over vegetables, baked dishes, casseroles, healthy Mexican meals, as a salad dressing (can be thinned down with extra olive oil), or anywhere were you may have added a savory, creamy sauce.

Sweet Variation

Ingredients:

2 to 4 tablespoons honey or maguey sap

¼ teaspoon powdered vanilla

¼ teaspoon cinnamon, optional 

Instructions:  

Add ingredients and blend until smooth.

Tip: The sweet variation makes a great pancake topping. It can also be drizzled over fruit and healthy desserts.

Enjoy!