Cashew Nut Cream
Cashew nut cream is a great substitute for dairy cream when making vegan desserts or cooking sauces. Unlike real dairy cream, cashews are high in iron and vegetable protein, and low in fat, sodium, calories, and zero LDL cholesterol.
2 cups whole raw cashew nuts, rinsed well under cold water
- Put the cashew nuts in a bowl and add the cold water to cover them. Cover the bowl and place in a refrigerator overnight.
- Drain the cashews and rinse under cold water. Place in a blender with enough fresh cold water to cover them by 2½ cm. Blend on high speed for several minutes until very smooth. If you're not using a high-speed blender, strain the cream through a fine-mesh sieve.
- Makes about 3 cup fulls of vegan cream.
Serves 6 people
Recipe supplied by Marjorie Marino, Bulacan, Philippines
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