Cashew Cream

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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.

Cashew Cream

Ingredients

1 cup raw cashews, soaked for at least two hours or overnight in the refrigerator, drained

Cold water

Optional:

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.

Technique

  1.  Place soaked, drained cashews into the jar of a high-speed blender.
  2. Add enough cold water to almost cover cashews.
  3. Blend on maximum speed, stirring as needed.
  4. 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.

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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!