Along with the three sauces I demonstrated with three versions of grain bowls at last week’s cooking demonstrations at the Claremont Hotel, I also demonstrated how to make cashew cream, as an all-purpose creamy topping. Vegans/plant-based eaters are familiar with this incredibly simple and surprisingly delicious and versatile condiment. By simply combining raw, soaked cashews in a high-speed blender until very smooth, non-dairy eaters can enjoy this as a whipped topping or cream substitute.
1 cup raw cashews, soaked for at least two hours or overnight in the refrigerator, drained
For sweet preparations, use the cashew cream as-is, as raw cashews are naturally sweet. Or consider adding some vanilla extract.
For a sour cream substitute, add lime or lemon juice or some apple cider vinegar.
- Place soaked, drained cashews into the jar of a high-speed blender.
- Add enough cold water to almost cover cashews.
- Blend on maximum speed, stirring as needed.
- Add additional water, as desired, to create a whipped cream consistency.
Enjoy a dollop or more! You might even prefer it to the real thing! Cashew cream will keep for 5 days in a tightly sealed container in the refrigerator.
Here are some photos of the process from my colleague, Ted Eytan.
To learn more about how to cook simply, seasonally and creatively, join us for a class in the Thrive Kitchen at Kaiser Permanente San Francisco! We’re registering now for the next class on 9/12: ¡Taco Bar! Healthy Mexican Food. And we will be making Lime Cashew Crema! To claim your spot, email SFHealthEd@kp.org or call 415-833-3450 to register– only a few spots left! $30 KP members/$40 nonmembers. See you in the kitchen!
And if you aren’t in the area but would like to join our healthy eating community, please visit and LIKE our Facebook page: www.Facebook.com/TheDoctorsSpicebox. To your health!
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