How to Make Cashew Cream
–Revolution Health Medical Center– Cashews can be turned into a nice, fluffy cream with just a little water and a good blender. This cream can be used in any recipe as a dairy substitute. Like dairy, it can be used for savory dishes or for sweets. I have used it to make vegan manicotti, a veggie dip, to top soups, and even as a vegan cheesecake! Give it a try if you are going dairy-free or doing a detox.
- 1 cup raw cashews
- ¼ to ½ water (depending on desired consistency)
- 1 lemon juiced
- 1 teaspoon brown rice syrup
- 1 pinch of salt
Begin by soaking the cashews in an equal amount of water overnight.
Then, blend the cashews with the lemon juice, syrup, salt, and ¼ cup water. Use the tamper to push the cashews close to the blades of the blender. If you don’t have a tamper, then stop the blender occasionally and use a spoon to push ingredients close to the blades, cover, and resume blending. Check the consistency as you blend. You may add more water if you want the cream less stiff, or if the mix isn’t blending easily. If you are short on time, this recipe can be made without soaking the cashews. Soaking makes them easier to blend, but is not necessary.
This basic cream can be used as a topping to soups, oatmeal, or berries.
If you would like to use it for a sweet dish, add the juice of 1 more lemon, 3 tablespoons honey, and 1 tablespoon of vanilla (be mindful that you may use less water).
If you would like to turn it into a savory veggie dip, add 1 green onion, ½ teaspoon salt, ¼ cup chopped fresh dill, and ½ clove garlic.
Makes 3 servings.
Calories: 250 Protein: 7g Carbohydrates: 12g Fat: 20g Fiber: 1.5g
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