Cashew Cream Three Ways
How about trying some cashew cream ?! Right now, I can’t get enough of this cream replacment. I wanted to share with you all the ways I use it.
1: ice cream
2: cream for soups and other dishes, also works as a dip
3: sweet cream topping for cakes like sweet potato brownies
You can make this spicy, add raw or roasted garlic and herbs, food grade essential oils for a twist to wow friends at dinner parties, thicken savoury dishes with it or make it sweet for cakes and ice cream as you wish. Cashews are one of the lowest-fiber nuts, they are packed with vitamins, minerals and antioxidants. These include vitamins E, K, and B6, along with minerals like copper, phosphorus, zinc, magnesium, iron, and selenium, all of which are important for maintaining good bodily function.
Make sure you soak the nuts before you use them. You can also buy activated nuts from amazon that is already soaked and dehydrated and ready to use.
For the following recipes I used 200g Cashew. It serves four.
Here is what to do:
Soak the nuts in hot water for 2-3 hours (longer is better) to soften them up and activate them. It is important that we remove the enzyme inhibitors that stops the nuts from sprouting. Soaking them will also help you blend them up, especially if you working with a “regular” blender rather than a Vitamix.
Drain the liquid and place in the blender.
For Ice cream do the followings:
Add 150 ml cold water
1 tbsp maple syrup (or more if you desire something sweeter, stevia drops are also work well, but stay away from powdered sugar because for this recipe they won’t work.)
1 Frozen banana or other frozen fruits of your choice. Add a drop of cinnamon essential oil too if you wish. Or use cinnamon powder and vanilla essence for extra flavour.
Blend in blender on high speed till it is really creamy. Serve immediately.
For soups topping:
Soak and drain as above.
Add 300 ml hot water
1 clove garlic
Blend till smooth. Drizzle over your super green soup or add for dishes that require sour cream or creame fraiche.
For cake topping:
Follow the same method as ice cream but don’t add the frozen fruit. Add vanilla extract and cinnamon oil or powder if you wish. For a fluffier and more creamy texture try adding 1 tbsp coconut cream.