Sunday, March 6, 2011

Cashew Cream

I am a big fan of not using soy to replicate everything. And as herbivores, or whatever you eat, we gotta find alternatives to tofu, soy protein, you name it.  That's why I like 'cashew cream'. Cashews, when soaked (or if you are short on time, boiled) blend quite easily. You don't need a 'nut milk bag' to make a delicious, smooth cream - a sharp blade on high with some water should do the trick - the cashews will pulverize. 

That being said, 1/3 heaping cup raw, unsalted cashews, soaked, should equal 1/2 cup soaked cashews.
3/4 cup water, blended, pulverized, processed - 1 cup cashew cream.

Soak cashew 6 hours at room temperature or overnight, covered, in the fridge. Rinse before you use! If you are going to boil them, do so at medium high for about 20 mins.

I hope your blender/food processor does the job. I have a Vita Mix, bitches!

With a little salt and vanilla extract it makes a great coffee creamer!

2 comments:

  1. I can't wait to get a food processor and try this!!! I didn't know you worked at Cafe Gratitude! That's one of my favorite spots in the Bay Area! I'm totally following your blog. Excited to read more.

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  2. Thank you Melody! Please let me know when you are in SF again, we can hang and maybe do some dress shopping. I need a thrift store bud.

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