Cashew Cream Regular And Thick Recipes
CASHEW CREAM(REGULAR AND THICK)
Cashew cream stands in for dairy in a variety of ways. In the raw food world, it is used for lots of desserts. When you cook with it, it can be so much more-from cheese filling in ravioli to heavy cream in soups. It can be stored 2-3 days in the fridge and can be frozen for up to 6 months(although when defrosted it can be a little lumpy, so pulse in blender a few times to smooth it out before using it). The trick is to use raw cashews. They have no flavor of their own, they are just a vessel for fat and creaminess. Because it has a nice fat content, cashew cream reduces in a pan even faster than heavy cream. Cashews need to soak overnight, so don't skip this step. This is from The Conscious Cook by Tal Ronnen. Chef Tal was a former meat eater that now applies traditional French culinary techniques to meatless cuisine. He shows that avoiding meat and dairy does not mean sacrificing taste or satisfaction. Enjoy!
Provided by Sharon123
Categories Fruit
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 2
Steps:
- Put the cashews in a bowl and add cold water to cover them. cover the bowl and refrigerate overnight.
- Drain the cashews and rinse under cold water. Place in a blender with enough cold water to cover them by one inch. Blend on high for a couple minutes until really smooth. Strain the cashew cream through a fine mesh sieve(unless you have a high speed blender such as a Vita-Mix).
- To make thick cashew cream, reduce the amount of water in the blender, so that the water just covers the cashews.
- Makes about 2 1/4 cups thick cream or 3 1/2 cups regular cream.
BASIC THICK CASHEW CREAM
This is a delicous cashew cream that can be used to replace sweetened condensed milk, or used as a luciously thick dessert topping. You'll find ways to use it... It comes from a cookbook called Vegan Chocolate by Fran Costigan. She's a dessert genius and I highly recommend her book!
Provided by Wish I Could Cook
Categories Dessert
Time 4h6m
Yield 1 3/4 cups
Number Of Ingredients 5
Steps:
- Drain the cashews and put them in a blender. Add the water and maple syrup and vanilla. Blend until the cream is perfectly smooth.
- Add the guar gum and blend for another minute and a half.
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- Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
- Drain the cashews and rinse under cold water. Place them in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth.
- To make thick cashew cream, which some of the recipes in this book call for, simply reduce the amount of water when they are placed in the blender, so that the water just slightly covers the cashews.
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