Cashew Cream
June 21, 2008 :: by Ingrid
Making fresh homemade cashew cream is extremely simple and nutritious. I prefer making my own and enjoy experimenting with different ways to use it. All you need is a few ingredients and a blender. The end result is delicious. Try this basic recipe and see for yourself.
This is a great non-dairy alternative to add to beverages of your choice. Combine with tea for instance, or use as a nut milk base in a smoothie. Get creative and make a flavored beverage with it, or use it in recipes that call for milk.
If you only need a serving for one or two persons simply cut this recipe in half, and for more servings, double, even triple it.
Feel free to experiment using other nuts [almonds, brazil nuts], or seeds [pumpkin seeds] for different and flavorful taste adventure.
Cashew Cream
Spice this basic recipe up with ginger, nutmeg, cinnamon or another one of your favorite flavors.
1 cup filtered water
1 teaspoon organic vanilla
Blend all ingredients in a blender until smooth and creamy. Use immediately or store in the refrigerator until ready to use. This cream keeps for about one week in the refrigerator.
Yields about 2 cups
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