March 29, 2013
A rich addition to soups or any recipe calling for cream
(Need cream for a dessert? Try sweet cashew creme.)
Makes about 3 1/2 cups regular cream (or about 2 1/4 cups thick cream)
2 cups whole raw cashews (not pieces, which are often dry), rinsed very well under cold water.
Put the cashews into a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
Drain the cashews and rinse them under cold water.
Place the cashews in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth.*
To make thick cashew cream, simply reduce the amount of water in the blender, so that the water just covers the cashews.
- The trick when making cashew cream is to use raw cashews. They have no flavor of their own; they're just a vessel for fat and creaminess.
- If you're not using a professional high-speed blender such as a Vita-Mix, which creates an ultra-smooth cream, strain the cashew cream through a fine-mesh sieve.
- Cashew cream can be stored for 2 to 3 days in the refrigerator and can be frozen for up to 6 months (although after it's defrosted it can be a bit lumpy, so it's good to give it a spin in the blender to smooth it out before using it).
Recipe from "The Conscious Cook" by Tal Ronnen.
All figures are per serving (assumes 6 servings).
Fat: 16 g
Carbs: 10 g
Fiber: 1 g
Protein: 6 g
Sodium: 6 mg