Here’s a recipe for an easy to make and completely vegan cashew cream. This cream is perfect for people with lactose intolerance or those who don’t consume eggs, but I’m sure the rest will enjoy it too. In my opinion, both its sweet and salty versions are awesome. This makes it great for cakes and muffins topping, as well as for sandwiches and chips dip.
Sweet version
Ingredients
- 1 cup of cashew nuts
- Drinking water
- Sweetener of your choice
- Vanilla extract – optional
Directions
Cover your cashew nuts with drinking water and let them soak for a few hours or overnight. I usually keep them in the refrigerator. You’ll notice that they become really soft after that. Throw away the water and rinse them if you want.
Then, put the nuts in a blender or food processor. You can add a little water to them but I don’t usually do, since I like the cream thicker. Start processing and you’ll see that they quickly turn into white paste.
Add the vanilla extract and the sweetener. You can use honey, agave, stevia, sugar, dates or anything you like. You can also add cinnamon, cocoa or cacao powder or whatever you want to make your cream unique and delicious. Turn the blender/food processor on again until everything is well combined.
That’s all. Enjoy as regular cream, but keep in mind that it’s quite heavy and rich, since it’s only nuts.
Salty version
Ingredients
- 1 cup of cashew nuts
- Drinking water
- 1-2 tablespoons of lemon juice
- Salt and spices of your choice
Directions
The procedure is the same; the only difference is that now you put lemon juice and different spices you like. You can use garlic, pepper or any type of herbs you like. In the end, you can add some chopped peppers and other vegetables. This cream is great on a toast under some sliced tomato, for example, or as a dip for chips. If you want it to be super healthy, slice some cucumbers, peppers, carrots and other vegetables and dip them instead of fried chips. You can also use the cream to garnish your salad. There are so many possibilities!
Ingredients
- 1 cup of cashew nuts
- Drinking water
- Sweetener of your choice - optional
- Vanilla extract – optional
- 1-2 tablespoons of lemon juice - optional
- Salt and spices of your choice - optional
Instructions
- Cover your cashew nuts with drinking water and let them soak for a few hours or overnight. I usually keep them in the refrigerator. You’ll notice that they become really soft after that. Throw away the water and rinse them if you want.
- Then, put the nuts in a blender or food processor. You can add a little water to them but I don’t usually do, since I like the cream thicker. Start processing and you’ll see that they quickly turn into white paste.
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