CASHEW CREAM

A fantastic dairy free substitute for cream. Whether using in Curry's creamy pasta sauces or desserts. So easy to make to keep in the fridge for up to five days.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

(Recipe makes 2-3 cups)

Step 2

Place cashews in a bowl and add enough cold filtered water to completely cover. Leave to soak in the fridge for 6-8 hours or overnight.

Step 3

Drain cashews and rinse well. Place in a high-speed blender (a standard blender might struggle to break them down completely or food processor with lemon juice, a pinch of salt and 1 cup of the cold water and blend until very smooth and creamy creamy — this will take a few minutes.

Step 4

Scrape down the sides of the processor/blender with a spatula as needed and add more water as required (about 1-1 cup) to achieve a pouring cream consistency.

Step 5

Make cashew cream as above, adding 1/2 tablespoons liquid honey or maple syrup, and 72 teaspoon vanilla essence/extract, or seeds scraped from 2 vanilla bean pod. Use as a pouring cream with desserts.