Cashew Cream - Yummy & Versatile
Cashew cream can be used plain, or you can add either savory or sweet ingredients to change it up.
I don’t drink it from a teacup! But I thought it looked pretty in the photo. You can add sweeteners to make it a dessert topping or a dip for fruit.
Let’s get right to the recipe!
Ingredients:
1 cup Raw Cashews – Soaked Overnight or for a few hours
1/2 cup to 3/4 cup Water
1/4 teaspoon Salt
Directions:
Put the raw cashews into a bowl, add water, and let soak for several hours or overnight.
Drain the cashews of the soaking water; rinse them and drain again.
Place all ingredients, including ½ cup of the water, in a high-speed blender or food processor.
Blend or process for 1 to 2 minutes, until smooth.
Check the consistency. Add more water if needed to get the consistency you want.
Store in a sealed container in the refrigerator for up to 5 days.
Optional Savory Flavorings:
2 t. Lemon Juice
1 clove minced Garlic
Dash Paprika
Dash Onion Powder
Option Sweet Flavorings:
1 t. Vanilla extract
1 to 2 T. Maple Syrup
1/4 t. Cinnamon
2 t. minced Fresh Ginger
1/4 t. Cardamom