
Versatile Vegan Cashew Cream
PREP TIME: 60mins
COOKING TIME: mins
This is a wonderfully versatile recipe which I use as a base to make my own ‘yogurt style’ vegan cream or it can double up as a savoury dressing for my coriander cashew cream.
Serving Suggestion:
What you'll need:
a high speed blender like a NutriBullet- unfortunately a normal food processor will not work
Ingredients:
- 1 cup cashew nuts
- 1 cup cold filtered water
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon maple syrup
Method:
- Soak the cashews overnight in cold water OR for 1 hour with boiling water, drain and rinse well
- Add the nuts, vanilla extract and maple syrup (if using) to your blender
- NB: the amount of water you put in the blender will determine the consistency of your cream, add the whole cup for a spoonable consistency (like a dressing) or1/2 cup if you want it to be thicker (like a thin pourable yogurt).
- Add the required amount of water and blitz on the highest setting for about 10 seconds, scrape down and blitz again until silky smooth.
- Adjust the seasoning and store in the fridge for about 5-7 days.
Kitchen Notes:
ESSENTIAL 101 INGREDIENT
CASHEWS
You’ll want to get raw, unpasteurised and unsalted cashews. The better quality (fresher, fattier, more delicious) your cashews, the better your end result will be. My favourite brand is BY NATURE as the company has a excellent sourcing policy and ALL there nuts and sees are unpasturised. see here on where to source. ETHICAL SOURCINGÂ