Yield: 2½ cups
Ingredients:
1cup cashews, raw
½ to ¾ cup of filtered water (add more water according to consistency desired)
Instructions:
- Place cashews in sealable container, add water to cover, and refrigerate overnight.
- 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).
- 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.
- 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.
