This sounds more fiddly & long winded than it actually is. I promise you that it will take about 15 minutes. The most difficult bit is remembering to soak the nuts for about 4 hours before. This activates the nuts, which basically means starting the germination process making the nutrients more accessible for digestion & absorption into the body. It also softens the nut making it much easier to process & a lot creamier!
So here we go……
- Put 150g of cashew nuts that have been soaked for 3-4 hrs, drained & rinsed into a food processor or strong blender.
- Add 150ml of filtered water. I suggest you add half of this to begin with & then slowly add the rest depending on the consistency you desire. (Less water for making ‘cheese’, more water for making runny sauces, such as chocolate sauce.)
- Blend well until smooth. (this can take a good few minutes)
And that’s all there is to it!
How to use cashew cream:
This is so versatile that I always have some stashed away in the fridge or freezer that I can call upon.
Some of my favourite ways to use cashew cream are:
- Herby cashew cream cheese.
- Mushroom pate
- Vanilla cream
- Chocolate custard
All of the above you will find here in the recipe section.
Experiment yourself – anywhere where you would use cream or a silky sauce & play with spices, herbs & different sweetners.