logo

Basic Cashew Cream Recipe

Salted cashew nuts on ladle. Selective focus on the cashew nuts in ladle

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……

Method:

  • 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)

Read More

Cauliflower Mash

  1. Instead of using cauliflower you could substitute in celeriac, parsnip, carrot or sweet potato.
  2. This dish can be made ahead and kept in the refridgerator for a couple of days or frozen for up to 3 months.

Ingredients

  1. 1 large cauliflower
  2. ½ Tbsp extra virgin olive oil
  3. 1 Garlic clove, finely minced (optional)
  4. Pink rock salt (or sea salt) & Pepper
  5. Chives (optional ~ for garnish)

Read More

MENU