Cashewnut cream is the perfect alternative to dairies if you are vegan, lactose-intolerant or just wanting to avoid dairies.
Cashew nuts are packed with antioxidants, minerals, vitamins, soluble dietary fiber and essentials fatty acids. Cashew cream is delicious, very easy to make and you can use it in so many different ways, as it can be sweet or savoury! This is a winner!
You can use it in various desserts, as a cream in your soups, as cheese filling in raviolis, as a creamy sauce on pizzas, pasta and vegetables, in baked dishes, as a salad dressing, whipped cream in accompaniement of desserts, it can be drizzled over fruits, it can be used as a dip, on a bagle or slice of bread, and the list goes on and on…
How to make cashew cream
1. Let the cashew nuts soak overnight.
2. Place them in a blender with any of the other ingredients you choose to give the cream a sweet or a savoury flavour. You may need to add a touch of water, olive oil, coconut or soy milk if you find the mixture too thick.
3. Mix and it’s ready!
Sweet cashewnut cream
add organic olive oil
a pinch of sea salt
apple cider vinegar
You can store it 2 to 3 days in the fridge.