![]() It barely takes up any of your time! You just need to remember to leave the cashews to soak.įirst, soak your cashews in boiling hot water.With a small adjustment, you can make this cashew cream sweet and enjoy it with dessert.You can enjoy it as part of so many recipes! This cashew cream recipe is super versatile.Speaking of ingredients, you only need FOUR to make this recipe, and one of them is water! This is whole-food plant-based cooking at its finest.This cashew cream recipe allows you to make it at home, with no unnecessary ingredients! Having a plant-based cream alternative is a must in vegan cooking.In fact, two of my favorite recipes featuring homemade cashew cream are caramelized onion and sun-dried tomato pasta and the mind-blowing vegan tortellini soup. Personally, I love adding it to soups, pasta dishes, and even salad dressings. ![]() Just like the latter, it makes an amazing addition to many sweet and savoury dishes. Use it as a creamy addition to soups, the base for a pasta sauce, topping on toast, or an ingredient in a creamy salad dressing.Ĭashew cream is the plant-based alternative to dairy cream. ![]() I love to hear what you think, or any changes you make.This cashew cream recipe is a staple in vegan cooking. If you try this cashew sweet cream recipe, please let me know! Leave a comment and rate it below. For variation, add in a little cinnamon, vanilla bean seeds or other favorite dessert spices.Slather it on Carrot Banana Bread or Classic Banana Bread.Top it on pies as a cool whip replacement, or as a frosting for cakes and cupcakes.Serve it to the center of crepes along with some fresh fruit or warm fruit compote.It’s a filling for this Raw Fruit Tart.Use it as a dip for your favorite fresh berries or fruit.Add a dollop on Waffles, Pancakes, or Chia Pudding.With this one recipe you can create many wonderful creations! The uses and flavor combinations are only as limited as our imagination and taste buds. Freezer: For longer storage, keep in the freezer for up to 2 – 3 months.Refrigerator: Leftovers can be stored in the refrigerator for up to 6 days in a covered container.Use right away or let it chill in the refrigerator before using. Once you’ve prepped the cashews, simply add them, along with the dates and water to the cup of your favorite blender and blend until creamy, stopping every so often to scrape down the sides as needed. Feel free to skip this step if you don’t have nut sensitivities. Or cover with cool water and let soak for 1 – 3 hours. Add the cashews to a bowl and cover with hot water, let soak for 10 minutes. It’s powerful, small and cleans up nicely! I love using my NutriBullet (affiliate link) for making cashew creams and sauces. Making cashew sweet cream is so easy to make, and you don’t need an expensive blender either. (Note – The full printable recipe is at the bottom of this post) pinch of mineral salt – Just a pinch will do to enhance the flavors.2 teaspoons vanilla extract – Adds an overall wonderful flavor!.3 – 4 pitted medjool dates – Use the freshest you can find, as they are soft and supple.1 cup of raw cashews – Soaking the cashews first will aid in digestion and will take anywhere from 5 minutes to 3 hours, depending on the method of soaking (more on this in the recipe card).In this recipe, cashews are blended with dates and vanilla, creating simple and delightful sweet cream that’s versatile and delicious. Serving Suggestions Ingredients You’ll Need
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