![]() Just soak the nuts, transfer them to a blender with the remaining ingredients, and blend until smooth-voilà! Besides leaving time to soak the cashews (the key step to achieving a super-smooth and neutral-tasting cream), the actual hands-on effort is practically non-existent. The method for these cashew cream recipes is almost laughably simple, too, requiring less than 5 ingredients and just two steps. Whether it’s in pasta sauces, soups, stews, casseroles, dressings, desserts, as a healthy frosting, to dollop over pancakes, the list goes on and on. Now, I love whipping up large batches of regular and sweet cashew cream to store away for whenever needed. After years of using it in recipes, I’m going to teach you how to make cashew cream (both regular and sweet) with top tips, tricks, and FAQs.įor years, I was only ever preparing it ‘as needed’, thinking it wouldn’t hold up in the freezer… until I tried it and realized how wrong I was. After soaking, cashews are blended into a neutral-tasting (great for coconut milk haters), super creamy, rich, and smooth consistency perfect for using in alfredo sauce, creamy pasta soup, and raw vegan blueberry cheesecake, or even turning in a sweet cashew cream as a vegan frosting, dip, or spread. Super Versatile Cashew Cream (+ Sweet Cashew Cream Frosting)Ĭashew cream is practically ‘secret weapon’ level versatile in any vegan or dairy-free kitchen for both sweet and savory uses. I love to hear what you think, or any changes you make.How to make cashew cream, both regular (a heavy cream replacement perfect for sauces, bakes, desserts, casseroles, and more) and sweet cashew cream (for vegan frosting, dipping, and spreading) with just a handful of ingredients and minimal effort! If you try this cashew sweet cream recipe, please let me know! Leave a comment and rate it below. For variation, add in a little cinnamon, vanilla bean seeds or other favorite dessert spices.Slather it on Carrot Banana Bread or Classic Banana Bread.Top it on pies as a cool whip replacement, or as a frosting for cakes and cupcakes.Serve it to the center of crepes along with some fresh fruit or warm fruit compote.It’s a filling for this Raw Fruit Tart.Use it as a dip for your favorite fresh berries or fruit.Add a dollop on Waffles, Pancakes, or Chia Pudding.With this one recipe you can create many wonderful creations! The uses and flavor combinations are only as limited as our imagination and taste buds. Freezer: For longer storage, keep in the freezer for up to 2 – 3 months.Refrigerator: Leftovers can be stored in the refrigerator for up to 6 days in a covered container.Use right away or let it chill in the refrigerator before using. Once you’ve prepped the cashews, simply add them, along with the dates and water to the cup of your favorite blender and blend until creamy, stopping every so often to scrape down the sides as needed. Feel free to skip this step if you don’t have nut sensitivities. Or cover with cool water and let soak for 1 – 3 hours. Add the cashews to a bowl and cover with hot water, let soak for 10 minutes. It’s powerful, small and cleans up nicely! I love using my NutriBullet (affiliate link) for making cashew creams and sauces. Making cashew sweet cream is so easy to make, and you don’t need an expensive blender either. (Note – The full printable recipe is at the bottom of this post) pinch of mineral salt – Just a pinch will do to enhance the flavors.2 teaspoons vanilla extract – Adds an overall wonderful flavor!.3 – 4 pitted medjool dates – Use the freshest you can find, as they are soft and supple.1 cup of raw cashews – Soaking the cashews first will aid in digestion and will take anywhere from 5 minutes to 3 hours, depending on the method of soaking (more on this in the recipe card).In this recipe, cashews are blended with dates and vanilla, creating simple and delightful sweet cream that’s versatile and delicious. Serving Suggestions Ingredients You’ll Need
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