Versatile Creamy Cashew Cream

I try to avoid cows milk, it’s not good for me or maybe I just prefer the creaminess of nuts. This is a wonderfully versatile recipe which I use to make either a yogurt alternative which is yummy serve with my Pina Colada Grain Free Granola or as a savoury base for my Coriander Cashew Cream.

Sweet

• serve with my Pina Colada Grain Free Granola and some fruit
• dollop on some warm apple pie
• add to smoothies or overnight oats

Savoury

• Coriander Cashew Cream Sauce

a high speed blender – unfortunately a food processor will not work

We are talking here about a Thermomix or a Vitamix

I have a Thermomix

• 1 cup cashew nuts *
• 1 cup cold filtered water
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon honey or maple syrup (vegans)
• 2 pitted dates (opt)

1. Soak the cashews overnight in cold water OR for 1 hour with boiling water
2. drain and rinse well
3. Add the nuts, vanilla extract and maple syrup to your blender
4. 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 or less if you want it to be thicker, by adding more than one cup of water you could have the consistency of sweet pouring cream.
5. Okay lets continue, Add the required amount of water and blitz on the highest setting for about 10 seconds, scrape down and blitz again until silky smooth.
6. Adjust the seasoning
7. Store in the fridge for about 5-7 days.

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 SOURCING