Cashew Cream Recipe
How to make cashew cream is simple, quick, and easy to do. Cashew cream can be used as a dip, spooned over fruit, used in non dairy ice creams, and I have even used it as a spread/sauce when make watermelon pizza!
You can savory or sweeten it up.
Basic Cashew Cream Recipe
Equipment Needed: High Speed Blender
Yield: 1 1/4 cups
- 1 1/4 cups raw UN-soaked cashews
- 2/3 cup of water – If cashew cream is not used immediately, store in refrigerator. When you are ready to use it again, stir in more water if needed.
- Pinch of Himalayan salt
If you desire a sweet cashew cream recipe:
- Add to above ingredients: 2-4 tablespoons of date paste, or sweetener of choice (honey, stevia, etc). Vanilla or cherry extract, or vanilla powder.
1. Place cashews and salt in blender, only add approximately 1/2 cup water to begin with. Start with slow speed. Using a spatula, feather ingredients so keep a vortex going until smooth and creamy. Add more water as needed.
2. Store in glass jar in refrigerator.
Other nut creams to be considered:
- Walnut, pecan, or pistachio cream recipe
- For a savory cashew cream, season it with onion or garlic powder, basil, oregano, dill or any desired seasoning – add just a bit and taste test as you go.
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