I'm amazed at how superior your vanilla is!
- Des, The Grommet
I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Cashew Cream

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.

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Cashew Cream

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Ingredients

  • 1 cup raw cashews (often sold at natural foods stores)
  • 1 cup water
  • 1 teaspoon Rain’s Choice pure Vanilla Extract
  • 2 teaspoons agave or honey (optional)

Instructions

  1. Soak the cashews in water for a minimum of 2 hours. This activates enzymes in the cashews that makes them more nutritious and digestible
  2. 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.

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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.

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For an update on the 2016 vanilla shortage, please see "Why is Vanilla so Expensive?"

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