Cashew Cream Recipes

CASHEW CREAM

Steps:

• Add the cashews, lemon juice (if using) water and salt (if using) to the blender jug and blend until smooth.
• The basic cream recipe is really just the cashews and water. If you want a thinner cream then use up to a 1/4 cup more water. The lemon juice and salt add a tang and a little savory flavor, though it's mild. It makes this stand out more as a standalone recipe ready to use as is. If you are really wanting just the blank slate recipe to use in another recipe or to closely match unflavored dairy cream, then start with just the cashews and water only.

CASHEW SOUR CREAM

Steps:

• Place cashews in a bowl and cover with a few inches of water. Let soak until soft, 8 hours to overnight.
• Drain and rinse cashews; transfer to a high-powered blender. Add 4 tablespoons water, lemon juice, vinegar, and salt. Blend until cashews are finely ground. Scrape down the sides of the blender and add remaining water; blend until very smooth.
• Transfer cashew cream to a jar with a tight-fitting lid and store in the refrigerator.

CASHEW CREAM

Steps:

• Grind the cashews in a mini food processor or nut grinder to give them a head start in the blender. (If you have a Vita-Mix, you can skip this step.) Put the water in a blender, then add the lemon juice, salt, nutmeg, and cashews and blend until creamy smooth. This takes several minutes, but your taste buds will reap the rewards of your patience.
• variation
• Substitute other nuts, such as almonds, pecans, pistachios, or hazelnuts.
• For a variation that's similar to pesto, add 1 1/2 cups fresh basil. This is great tossed with your favorite pasta or rice.
• If you want more citrus flavor without an acidic taste, add 1 teaspoon lemon or orange zest.
• Goes with Emerald Greens with Orange (page 84), Warm and Toasty Cumin Carrots (page 93), Creamiest Buckwheat (page 138), Creamy Millet (page 136), Simple Tuscan Farro (page 148), and Poached Pears with Saffron Broth (page 203). Cashew Cream is also a tasty and nutritious addition to any smoothie.
• storage
• Store in an airtight container in the refrigerator for 2 weeks or in the freezer for 2 months.
• nutrition information
• (per serving)
• Calories: 30
• Total Fat: 2.2g (0.4g saturated, 1.2g monounsaturated)
• Carbohydrates: 2g
• Protein: 1g
• Fiber: 0g
• Sodium: 20mg

CASHEW CREAM(REGULAR AND THICK)

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.