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Cashew Cream

What you need: 

4 ounces raw cashews
1/2-2/3 cup water, as needed
small dash maple syrup
drop vanilla extract

What you do: 

1. Whiz all the ingredients around in a food processor, scraping down the sides as necessary.
2. Adjust consistency and flavor by using more or less water and/or sweetener and vanilla.
This is an easy and deliciously wonderful, dairy-free alternative to cream. A food processor is essential. Most excellent served with cake.

Preparation Time: 
5 minutes
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

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I made this recipe as is and thought it was a tad "gritty" but still good... I tried it again with soaked cashews and vanilla almond milk instead of water (I remember using less than the specified amount of liquid)... Turned out much better the modified way :)

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Mine turned out great! I nixed the vanilla, maple syrup and water for half a cup of vanilla almond milk. and added about seven soaked dates. Their skins practically felll off after soaking, so I removed them and the hard pithe. It took some whirling to get thick and creamy. This will be yummy on my peach pie.

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What happens if you only have roasted salted cashews in the house?  Anyone soak those and try it?

The salt can be rinsed off, especially if you soak the cashews as many advise. So soak them, rinse and drain thoroughly and proceed with the recipe. The roasting should not make a difference except in flavor a bit. Again, if you soak them, they will plump a little and give you the texture needed here. Use what you have on hand and experiment, no need to go out and buy more cashews.

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I used 1/4 cup water + 1/4 cup of unsweetened soy milk and added a splash of agave to use on pancakes in lieu of plain syrup.... you will be the da bomb at breakfast.... I assure you of that!

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for those allergic to cashews, try using macadamia nuts. kind of expensive, but very very good.  :)>>>

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Turned out really good. Didn't pay much attention to the exact amount of nuts I ended up putting in but just eye-balled it based on the consistency I was hoping for. Ate it with fruit and crepes. Yum!

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abrimmer I strongly suggest you begin with literally a few drops of vanilla, perhaps about 4, and then simply add drop by drop until the taste is right for you.  And maple syrup, maybe start with a teaspoon and again, just keep adding in teaspoonful lots until the taste agrees with your palate.  It really is a case of personal taste, don't be afraid to experiment, it is the key to cooking food.

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How much maple syrup and vanilla do you use? I'm not accustomed to measuring in  dashes and splashes, lol!

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This did not work for me at all.  It was horrible, it did not fluff up, it was bad tasting.  I don't know if I did something or if it's just a bad recipe. 

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