from The Conscious Cook by Tal Ronnen

2 c whole raw cashews (not pieces, which are often dry), rinsed very well under cold water

Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.

Drain the cashews and rinse under cold water. Place in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth. (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.)

To make thick cashew cream, which some recipes in this book call for, simply reduce the amount of water in the blender, so that the water just covers the cashews. Makes about 2 1/2 cups thick cream or 3 1/2 cups regular cream.

Pictured above is the thick cashew cream. It’s amazing! I can’t believe I’ve never made this before… and I’m so excited about all of the possibilities! Whipped cream, cream sauces, sour cream, pancake and waffle toppings… all vegan! The texture is so good- like fatty yogurt. The flavor isn’t too nutty, so it’s a great canvas for other flavors. I don’t have a Vita-Mix; I have a KitchenAid. And it worked very well… I can’t imagine putting this stuff through a fine-mesh sieve! If anybody does it, let me know, would you? I’m curious.
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