By Claire Georgiou, Reboot Naturopath, B.HSc ND
The first time I tried cashew cream I thought I was in dairy free heaven. I was in the middle of cattle country Armidale in 1999 in the northwest of New South Wales on a university residential and we found a little vegan Italian restaurant (not what we were expecting !). I was so excited – they offered a pizza with a dairy free creamy sauce drizzled all over it, it was so delicious and I have never forgotten it. When I returned home I made a few batches based on what information I could get out of them then I ate this with everything for a period of time. This can also be made into a sweet cream substitute to drizzle over desserts.
Prep Time: 3 hours (to soak cashews) plus 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Serving Size: 2 - 4 tbsp
Trans Fat: 0.5g