Cashew Cream
Cashew cream is (r)awesome! You need to keep a container of it in the fridge at all times, as it is the base for sweet and savoury hot or cold sauces, for dips and as addition to soups and other dishes to make them creamier. By itself it tastes quite bland, which makes it great to add your flavours. It is TOO easy to make!
Prepared by: Eerainuh
Cuisine: vegan
Recipe type: Vegan basics
Prep time:
Total time:
You need
- a certain amount of raw cashews (let's say, a cup)
- just enough water to fill till ¾ of cashew level. The less water your blender can handle, the better, as you'll have a thicker cashew cream, which you then can use for more purposes; if you need it thinner, just stir in a tad of water. (If you use more or less nuts, the principle stays the same ).
To do
- soak the cashews (this makes them watery and soft, plus, soaking gets rid of phytic acid, which inhibits the absorption of minerals in the gut). Some say soak for 2 hours, some say 4, I just soak overnight or a few hours during the day.
- put water and cashews in blender
- whizz till smooth!
Notes
It may be better to not make it too thin, you can always add water, but never extract!
Essential stuff in the vegan kitchen 😉
Essential stuff in the vegan kitchen 😉
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