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Delicious cashew cream
Cashew cream is one of my favorite recipes to have in the refrigerator. It is very versatile and can be used as a dairy alternative in various culinary preparations, which is ideal for me since I am a vegetarian. Besides being creamy and delicious, it is also very nutritious, rich in protein and healthy fats.
Ingredients
- 1 mug Of unsalted cashew nuts, soaked for 4 hours
- 1⁄2 mug Of water
- 1 pinch Of salt
- 1 tablespoon honey (optional)
- 1 cdta Lemon juice (optional)
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Directions
After soaking the cashews for at least 4 hours, rinse them and place them in the blender. In my experience, cashews soaked overnight give an even smoother cream.
Add the 1/2 cup of water, the pinch of salt, the honey and/or the lemon juice. I recommend the honey if you want to give it a sweet touch and the lemon juice if you prefer a slightly more acidic flavor.
Blend at high speed for 2-3 minutes, or until desired smoothness. This is the part where you can experiment with the texture you prefer. I personally like it when it has a yogurt-like consistency.
Store the cashew cream in an airtight container and refrigerate. It will keep fresh for about a week.
I hope you enjoy this recipe as much as I do and remember that you can use it in numerous preparations, from a salad dressing to a substitute for cream in certain dessert recipes.
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CooklikeBourdainDelicious cashew cream
Cashew cream is one of my favorite recipes to have in the refrigerator. It is very versatile and can be used as a dairy alternative in various culinary preparations, which is ideal for me since I am a vegetarian. Besides being creamy and delicious, it is also very nutritious, rich in protein and healthy fats.
After soaking the cashews for at least 4 hours, rinse them and place them in the blender. In my experience, cashews soaked overnight give an even smoother cream.
Add the 1/2 cup of water, the pinch of salt, the honey and/or the lemon juice. I recommend the honey if you want to give it a sweet touch and the lemon juice if you prefer a slightly more acidic flavor.
Blend at high speed for 2-3 minutes, or until desired smoothness. This is the part where you can experiment with the texture you prefer. I personally like it when it has a yogurt-like consistency.
Store the cashew cream in an airtight container and refrigerate. It will keep fresh for about a week.
I hope you enjoy this recipe as much as I do and remember that you can use it in numerous preparations, from a salad dressing to a substitute for cream in certain dessert recipes.
How did you make this recipe?