If you’re allergic or sensitive to dairy products or are vegan, finding a good alternative to heavy cream can be a challenge. Enter the humble cashew! Cashews aren’t actually nuts. They’re a seed attached to a pseudo-fruit and look like a small boxing glove. Follow this link to learn more.
Cashews make a great alternative to cream. The recipe below has the consistency of heavy cream. If you want a thicker cream, add less water. The flavor is delicate and very good served over cake slices and with fruits. You can also substitute it for heavy cream in recipes.
- 1 cup raw cashews (often sold at natural foods stores)
- 1 cup water
- 1 teaspoon pure vanilla extract
- 2 teaspoons agave or honey (optional)
- Soak the cashews in water for a minimum of 2 hours. This activates enzymes in the cashews that makes them more nutritious and digestible
- Pour cashews and water into a food processor or blender and blend until perfectly smooth. Add pure vanilla extract and agave or honey if desired. Makes about 1-1/2 cups of cream.
Make this Cashew Cream, photograph it for our contest and qualify to win a copy of Vanilla: The Cultural History of the World’s Favorite Flavor and Fragrance
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