Cashew cream

If you’re lactose intolerant, vegan or you just want to avoid dairy products, cashew cream is the perfect substitute for dairy cream. I always get good results when I cook or bake with cashew cream. In fact, I use it more often than dairy cream. The image above is the cream that I made this morning.

Cashew cream has a mild nutty flavour and velvety smooth texture. I use it to make all sorts of sauces, soups, smoothies or desserts. Raw cashews (unsalted and not roasted) yield the best flavour.

In addition to their delicate nutty flavour and creamy texture, cashews are rich in protein, calcium, iron, magnesium, manganese, copper, zinc and potassium. They also contain omega-3 fatty acids and other heart-healthy fats.

Though a single ounce of raw cashews contains 156 calories, cashews may aid in weight control because you only need small amounts to feel satiated. According to the Linus Pauling Institute, if your diet is already low in saturated fat, consuming 1-2 ounces of raw cashews every day is good for your heart, circulation and overall health.

Cashew cream is very simple to make. All that you need are raw cashews, water and a blender. This week, I used the cream to make some luscious, yet simple and nutritious chocolate cream puddings. I will post the recipe soon.

Cashew cream can be made in less than 10 minutes and can be stored in a covered glass container in fridge for up to 10 days. Here’s the recipe:

Cashew cream

Makes just over 2 cups

Ingredients

  • ¾ cup (120 grams) raw cashews
  • 1½ cups tepid water

Procedure

In a bowl, cover the raw cashews with tepid water and put a lid on the bowl. Allow to soak overnight. If you use boiling water, they only need to soak for 2 hours.

Strain the water and put the soft cashews in a high-speed blender and add the 1½ cups tepid water. Whizz for 3 minutes whilst gradually increasing the speed to high until creamy-smooth.

For the 3-minute soak:

Put the raw cashews in a microwave-proof bowl and cover them with tepid water. Put a lid on and microwave on high heat for 3 minutes. When done, transfer the hot cashews into a strainer and drain all of the hot water. Rinse the cashews under cold running water to cool them. Transfer the soft cashews to a blender and add the 1½ cups tepid water and proceed as above to blend.

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Julie Zimmer

Julie has extensive experience in nursing practice and education in a wide range of fields from intensive/coronary care, to medical-surgical to community and public health. Julie has Bachelor Degrees in Psychology and Nursing, and a Master’s Degree in Community Health Nursing Education. She has taught in faculties of nursing and in various communities in Toronto, Canada and in Geneva, Switzerland, and is a consultant to the International Council of Nurses (ICN). Julie also has years of experience teaching English as a foreign language (EFL) in addition to coordinating an English department in a Swiss private school.

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