Cashew cream is delicious and really easy to make. But, I can’t lie, I really only make it when I over soak my cashews, by mistake. I soak them for 6 hours when I make my vegan cheesecakes. Any longer can create a bitter taste. I still find they taste good when soaked over 6 hours, however, I won’t use them in the cheesecakes that I sell for peace of mind. So, enter, a large batch of cashew cream. I soak my cashews 3 cups at a time so that’s 3x the recipe below – thankfully, cashew cream freezes well. It can also be stored in an airtight container for up to a week.
You can dip fruit or veggies in cashew cream (omit the maple syrup for the latter); but, my favourite way to eat it is with granola. I love giving yogurt a break and layering cashew cream with fruit and granola in a cup as a healthy and filling snack. Kids love it, especially in a glass cup or jar as the layers look cool.
This is a very basic recipe, I’ve included some options to play with, below.
dairy free, vegan, gluten free, soy free, raw
cashew cream
• 1 c soaked cashews
• 1/4 c lemon juice
• 1/4 c water
• 1/4 c maple syrup
OPTIONS
• if you want it thicker, omit the lemon juice or the water
• if you want it thicker, omit the lemon juice or the water
• if you don’t want it sweet, omit the maple syrup
Soak the cashews for 6 hours in water. Drain.
Process all of the ingredients in a high speed blender.
Store in fridge in air tight container for up to 1 week or freeze in ice cube trays or something with larger portions, like a silicone muffin tray.
My kids like cashew cream with granola best chilled so either chill before serving or add frozen fruit to it.
Enjoy!
