Savoury Cashew Cream

My sister who is a big advocate of raw food inspired me to create this cream. She uses cashews for many things, and makes marvellous desserts with them. I adapted this from a recipe I saw on theglutenfreevegan.com. It tastes awesome, and it has inspired me to use it in many dishes. So far all I’ve made with it is a carbonara.

Preparation Time:  5 Minutes                              Soaking Time:  30 Minutes                             Yield:  400ml

Ingredients

  • Boiling Water, for soaking
  • 250g Cashew Nuts
  • 50ml Boiling Water
  • 200ml Fresh Water
  • 2 Garlic Cloves, roughly chopped
  • 1 Organic Stock Cube
  • Sea Salt & Cracked Black Pepper

Method

1. Cover the cashews in boiling water for 30 minutes.

2. Dissolve the stock cube in 50 ml of boiling water, and toss in the garlic to release the flavour a little. Set aside

3. Drain the cashews, put with the stock, water and seasoning and blend to a smooth cream. I found a hand blender good for this, but a good food processor or blender should do the job too.

Bonus Bits

– Try blending up parsley with the cashew cream, or another fresh herb, depending on the dish it’s with.

– Try these strips of courgette and squash instead of spaghetti for a Bolognese.

– Cashews are a very popular way of making desserts in the raw food community. Try making a sweet version of the cream for desserts. Use agave syrup and vanilla essence.

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  1. […] My Cashew Cream Recipe, using 250g Cashews […]



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