Want to discover how to make a dairy free, gluten free, vegan version of cream?
1 cup raw, unsalted cashews
2 1/2 cups water
1 Tb honey
- Soak the cashews in 2 cups of water for 3-5 hours (or even overnight).
- Drain the cashews.
- Place the cashews in a food processor/blender and add 1/2 cup water.
- Mill for 60 seconds.
- Add the honey.
- Blend until well combined.
The cashew cream can be used as a spread on toast with a sprinkle of nuts for a quick and nutritious breakfast or snack, used as a topping for porridge or overnight oats or used as ‘cream’ with desserts.
If the honey is omitted, the cashew cream can also be used in savoury recipes that call for cream or coconut cream, such as soups, sauces and curries.
Give it a try and write your comments below!