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!


  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.

  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.