Cashew cream is the greatest discovery I’ve made in quite awhile! Growing up my Mom would always get summer peaches from local fruit stands. We would take them home, slice them up, and eat them topped with cold half & half and a dash of sugar. It turns out that fresh peaches covered in cashew cream with a touch of maple syrup taste just as wonderful as those peaches from my childhood! I am also in love with cashew cream over fresh strawberries.
For those of you who have been in the dairy-free world for awhile now, I’m sure cashew cream is nothing new to you. But if you haven’t had it before, you are in for a delicious surprise! It really does have the body and mouth-feel of heavy cream. I’m looking forward to trying a savory version with lemon juice and throwing it into sauces like tikka masala.
Nut milks can seem intimidating, but are secretly so easy. All you do is soak the nuts overnight then blend them up in a high-speed blender. Easy as can be!
This cashew cream is also really versatile. Besides the savory version, if you add a bit more water it will be thinner – more of a cashew milk. With a dash of cinnamon, my 2-year-old and I love having this as a drink for breakfast.
- 2 cups of raw, unsalted cashews
- Water for soaking
- Water for blending
- 2 tablespoons of honey
- Pinch of salt
- Rinse the cashews with cold water. Cover with water and soak overnight, or at least 4 hours.
- After soaking, drain the cashews and place in a high speed blender. Cover with water so there is about an inch of water above the cashews. Add the salt and honey. Blend on high speed for 3-4 minutes. (I press the “whole juice” button on my blender twice). Add more water a tablespoon at a time for thinner milk.
- Pour into a container and chill for at least 3 hours for the flavors to meld. Enjoy over fresh fruit, in sauces, as a drink, etc.
- Note: To serve over fruit you can mix the cream with a touch of maple syrup to sweeten it up if needed.
Recipe Source: Gluten Free Girl Everyday Cookbook (such an amazing book!)