The Cashew Cream recipe helped me out many times during the period when I eliminated cow’s milk and dairy from my diet. At that time, I missed creamy sauces and sour cream until I discovered this amazing nut called cashew.
I had no idea that you can prepare dozens of different recipes from cashew, not just snack on them. But also make milk, cream, mayo, garlic sauce, creamy pasta sauce, etc.
Health benefits of cashew
The composition of this nut is very diverse. Cashew contains unsaturated fatty acids – omega 3, omega 6, and omega 9, which interact with each other and perfectly support the functioning of the nervous system.
In addition, cashew is a great source of B vitamins and useful minerals such as potassium, magnesium, zinc, selenium, copper, iron, and so on.
Soaking nuts
I do recommend soaking nuts before using them in the recipe. According to Dr. Tom Rofrano, soaking is a very important step for three main reasons:
- you are washing off a good portion of mold and fungus;
- you are rinsing off very toxic chemicals used in production;
- and last but not least, it makes nuts more digestible and absorbable.
Preparation tips
You can use chilled boiled water if you don’t have filtered water. Add 1 1/2 – 2 Tbsp of lemon juice if you like the more sour taste.
Ways to use cashew cream
My favorite way is to make a garlic sauce with dried dill and enjoy it with air-fried potato wedges. Just simply take 2 Tbsp of cashew cream, add 1 small clove of pressed garlic, add a pinch of dried dill, and voila! A healthy version of garlic sauce is ready.
Serving Suggestions
You can serve the cashew cream with anything. Grilled vegetables, burritos, and tacos, use it as a base for different salad dressings and pasta sauces.
Also try the Cashew Cream with my recipes:
Pumpkin Stew with Kidney Beans
Bean and Bell Pepper Wrap Recipe
Storage
Store in an airtight container in the fridge for 3-4 days. I didn’t try to freeze it.
Cashew Cream
Equipment
- 1 High speed blender
Ingredients
- 1 cup raw cashew nuts 120 g
- 1/4 tsp coarse salt
- 1 Tbsp lemon juice
- 1/2 cup of filtered water
Instructions
- Soak the cashew in water for 2 hours. If you have a high-speed blender such as a Vitamix you can omit this stage.
- Add lemon juice, salt, and water and blend on high speed until smooth and creamy.
Notes
- Cashew cream thickens over time, so when serving, you can dilute it with a little water.
- Feel free to add more lemon juice to your taste preferences. I sometimes add 1 and 1/2 Tbsp instead of 1 Tbsp.
- I do recommend soaking nuts before using them in the recipe. Please read the blog post above for more information.