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Cashew cream

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Ingredients for 1 servings:

  • 250 g cashew nuts, unsalted
  • 500 ml water

Instructions

Working time approx. 10 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 10 minutes

vegan, alkaline

Place the cashews in a suitable container and fill with enough water to cover them by about two fingers. Soak for at least 2 hours, preferably 3 hours. Then drain the cashews in a sieve and puree them with the water in a blender. Blend until a smooth paste is formed. The amount of water can be varied depending on how thick you want the cream. Pour the vegan cream substitute into a milk bottle or similar container. The cream will keep for about 3-5 days in the refrigerator. Unfortunately, you can’t whip it, so it’s more suitable as a sauce base or sauce topping. The cashews should be soaked to make them easier to process. This isn’t absolutely necessary if you have a stand mixer or similar appliance. I find a hand blender a bit unsuitable, though.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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