March 25, 2013
Savory Cashew Crème
(Need cream for a dessert? Try sweet cashew creme.)
Makes about 3 1/2 cups regular cream (or about 2 1/4 cups thick cream)
2 cups whole raw cashews (not pieces, which are often dry), rinsed very well under cold water.
Put the cashews into a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
Drain the cashews and rinse them under cold water.
Place the cashews in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth.
To make thick cashew cream, simply reduce the amount of water in the blender, so that the water just covers the cashews.
- The trick when making cashew cream is to use raw cashews. They have no flavor of their own; they're just a vessel for fat and creaminess.
- If you're not using a professional high-speed blender such as a Vita-Mix, which creates an ultra-smooth cream, strain the cashew cream through a fine-mesh sieve.
- Cashew cream can be stored for 2 to 3 days in the refrigerator and can be frozen for up to 6 months (although after it's defrosted it can be a bit lumpy, so it's good to give it a spin in the blender to smooth it out before using it).
Recipe from "The Conscious Cook" by Tal Ronnen.
All figures are per serving (assumes 6 servings).
Fat: 16 g
Carbs: 10 g
Fiber: 1 g
Protein: 6 g
Sodium: 6 mg