sweet cashew cream: a basic recipe of amazingness

I think I love raw foods/cooking (can you still call it cooking? lol)

Because seriously…how else can you get such a super simple ingredient to become something so luxurious with such minimal effort?

Enter the cashew: So simple and unassuming. But when combined with a couple simple ingredients magic happens!

Cashew nut snack, roasted and salted

Image via Wikipedia

I was feeling pretty lazy tonight when I was looking for a dessert and fresh fruit seemed like a good option. But I wanted to make it special. I had just received an order in I made aaages ago that included some vanilla stevia and then I remembered I also had about 1/2 a cup of pre-soaked cashews in my fridge. These ingredients combined with some almond milk = cashew cream that can be used to dress up any dessert. snack or breakfast!

Cashews also have loads of good stuff in them including monounsaturated fats, magnesium, and copper, making them awesome for your cardiovascular and bone health as well as energy levels!

This isn’t really a recipe, but more of a template. You can use as many cashews as you want and add as much liquid and sweetener as you want depending on the desired consistency or taste!

Raw Cashew Cream (Vegan, Gluten-Free, Sugar-Free, Raw)

  • raw cashews (soaked overnight)
  • almond milk (or water would work, not quite as rich/creamy result though)
  • stevia, agave, maple syrup, honey, or any liquid sweetener you choose. Or you could forgo this to make a savoury base for pasta etc.

To start with add your cashews to the blender with a little bit of liquid. Don’t add too much, you can always add more later! I used about 1/2 a cup cashews so I started with about 1/4 cup liquid but I gradually added in more, about 1 tbsp at a time. Blend it a bit then add sweetener. In total I used about 6 drops of Sweet Leaf Vanilla Creme Stevia.

Just keep blending, scraping the sides, adding liquid and sweetener as needed until you achieve the desired consistency and taste!

I used my Magic Bullet for this and it definitely did the trick. It probably didn’t work as fast as a more powerful blender would (definitely required lots of scraping!) but it let me make a small amount. I seriously love the magic bullet for this, because since I basically only cook for myself right now, making cashew cream with 2 cups of cashews would go bad before I could even use half of it! And this would be such a waste!

Served up with lots of fresh fruit :).

Perfect light dessert that’s still a little special.

6 thoughts on “sweet cashew cream: a basic recipe of amazingness

  1. Hi, Gabby! I just made the cream! It sooo yummy!!! I was just looking for something like this to make my raw Raffaello balls. I threw in half a banana and a couple of dates to sweeten! :)
    Thanks!

  2. SO good and SOOO easy!!! I also added a bit of vanilla and am thinking of putting a little nutmeg or allspice in it to top off my pumpkin pie, but we’ll see! : )

  3. Pingback: Cashew Cream « Poli's Kitchen

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