Savory (or Sweet!) Cashew Cream
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. ENJOY!
1 cup of raw cashews
1/2 – 3/4 cup of filtered water (add more water according to consistency desired)
Savory Cashew Cream
½ juice of lemon
½ teaspoon of sea salt
½ teaspoon apple cider vinegar (optional)
1 clove of garlic (optional)
1 Tbsp. of olive oil (optional)
Sweet Cashew Cream
2-4 Tbsp. honey or pure maple syrup
½ teaspoon vanilla extract
1.) Soak the cashews in filtered water for 3 hrs or more then strain.
2.) Add the cashews and fresh filtered water to the blender or food processor and blend until smooth.
3.) Add remaining ingredients depending on whether you were making a sweet or savoury cream, then blend until smooth.
4.) Savory Cashew Cream can be used as a pizza topping, to a healthy pasta dish, over vegetables, baked dishes, casseroles, healthy Mexican meals, as a salad dressing (this can be thinned down with extra olive oil) or anywhere were you may have added a savoury creamy sauce!
5.) Sweet Cashew Cream can be drizzled over fruit and healthy desserts.