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Cashew cream

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Ingredients for 1 servings:

  • 200 g cashew nuts
  • 180 ml plant milk (plant drink) (cashew, soy or almond milk)
  • ½ lemon(s)
  • 1 pinch of salt

Instructions

Working time approx. 5 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 5 minutes

vegan crème fraîche substitute

Soak the cashews for several hours, preferably overnight. Drain the soaked cashews and rinse again with fresh water. Combine all ingredients in a blender until a smooth, thick mixture forms. If the cream is too thick, add a little more plant-based milk. If it’s too runny, add a few more cashews. Pour into jars and refrigerate. This quantity corresponds to approximately 400 g of cashew cream. The cashew cream will keep in the refrigerator for about a week.

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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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