Make cashew cream yourself – ingredients
Cashew cream is particularly useful if you want to eat vegan. It is an alternative to a cream made from cow’s milk. The homemade cashew cream will keep in the fridge for about two days. However, it tastes best fresh.
- You can use cashew cream as a binder or make sauces creamy. Use the cream as a basic ingredient for soups, salad dressings, or desserts.
- For 150 ml cream, you need 50 g cashew nuts and 200 ml water.
Cashew Cream – Instructions
With cashew cream, you reduce your milk consumption. With the creamy consistency and a slight taste of cashew nuts, it is a good alternative for vegans and allergy sufferers.
- Place the cashew nuts in a large bowl. Fill this up with about 100 ml of water and cover it.
- Let the kernels soak overnight. This removes the bitter substances from the cashew nuts. That’s why it’s important to drain the water.
- Add 100 ml of fresh water to the cashew nuts. Puree the mass with a hand blender until it has a creamy consistency.
- Depending on whether you want the cream to be thicker or thinner, add a little more water. Blend the mass again.
- If you get in the way of smaller pieces of nuts in the cream, strain them. To do this, press the cream through a cheesecloth.
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