Cashew Cream

By Kathy C.

This is a recipe found on Chocolate Covered Katie website.
"Why would you want to try cashew cream?
It is a wonderful and versatile (soy-free!) alternative to heavy cream: use it as a topping for fresh berries, sliced peaches, or my Crustless Pumpkin Pie, as a base for ice cream or chocolate mousse, for thick soups or smoothies, or for making the creamiest alfredo sauce of your life.
NO dairy
NO soy
NO gluten
and NO coconut!"

Ingredients

• Sweet cream:
• 1 cup raw cashews or macadamia nuts (120g)
• 1/3 cup to 3/4 cup water, depending on how thick you want your cream (For homemade cashew milk, use 3 cups water)
• 1/8 tsp salt
• 1/2 tsp vanilla extract
• 3 dates
• 1 dropperful english toffee stevia

Details

Servings 2
Adapted from chocolatecoveredkatie.com

Preparation

Step 1

In a bowl, cover the cashews with water and let sit at least 3 hours (no longer than 8).
Drain completely, then combine the drained cashews with the water and blend until very smooth (a full minute in a Vita-Mix, or much longer in a food processor, making sure to scrape down the sides occasionally).

For a sweet cream, add pure vanilla extract, salt, and sweetener (if using 3/4c water, add 1/8 tsp salt and 1/2 tsp vanilla. Also add 1-2 tbsp sugar or maple syrup, or a pinch of stevia, or a few dates.) **I like it sweetened w/ 3 dates + 1 dropperful english toffee stevia

For a savory vegan cream, add a little salt and perhaps some lemon juice, miso, fresh or dried herbs, etc. This recipe lasts 3-4 days in the fridge, or it can be frozen. Makes up to 1 1/2 cups cashew cream.