Cashew Nut Cream

30 Jul

This is a wonderful dairy free, sugar free alternative to cream and is also vegan.   It is very easy to make too and you can add your own flavourings to give it some pep!  This can be made in large batches and stored in the refrigerator too.  Uses for the cream can vary from slathering over vegetable pasta, pizzas, baked veggies, cupcakes, wraps…oh I could go on.

I have used this as a sauce with vegetable spaghetti and also a topping for cupcakes. By itself, it is fairly creamy, but can be seasoned to your own taste.

INGREDIENTS

1 cup raw unsalted cashew nuts soaked in water for at least an hour (or overnight)

1/4 tspn salt

1/4 – 1/2 cup water (depending upon desired consistency)

1/2 tspn lemon juice

METHOD

  • Drain the cashews from the water and place in a blender.  Process until they are finely ground.
  • Add the lemon juice and salt and process, adding the water slowly until you get the consistency you require.
  • Use in a recipe, eat and enjoy!

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One Response to “Cashew Nut Cream”

Trackbacks/Pingbacks

  1. Courgette (Zucchini) Spaghetti with Lemon and Basil Cashew Cream Dressing « Divalicious Recipes In The City - July 30, 2012

    [...] 1 cup cashew nut cream [...]

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