John Myers
Ingredients for 1 servings:
- 100 g cashew nuts
- Water for soaking
- 140 ml water
- 60 ml coconut oil
- 1 pinch(s) of sugar, if desired
Instructions
Working time approx. 5 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 5 minutes
vegan, simple, base for cream sauces
Soak the cashews in water for at least 5 hours, ideally overnight. The next day, pour everything into a sieve and briefly rinse the cashews with water. Pour into a high-performance blender, add the water, and blend on full power for 2-3 minutes. You should have a very creamy mixture. Now pour in the oil, warming it up first if necessary so that it is liquid, add a pinch of sugar, and blend for another 10 seconds. The cream can be used straight away. Pour the rest into a screw-top jar and place in the refrigerator. There it will firm up a bit. The cream will keep for several days. It is ideal as a base for cream sauces. If you need the sauce urgently, you can use the cashews without soaking, but the cashew cream will not be as creamy.
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