Sunday, September 26, 2010

basic cashew cream

I know I've covered a version of this before, but I felt the need to simplify further. This little food phenomenon is creamy, nutritious, and virtually taste-free. In other words, it's the perfect substitute for heavy cream in sweet and savory recipes. Here's how I make mine...


2 heaping cups cashews
1 cup water

Put the cashews & water in a bowl, cover, and allow to soak overnight in the refrigerator. When the cashews are soaked, drain off & reserve the excess water, and put the cashews in a food processor or blender. Blend on high, adding a little bit of water at a time, until creamy. This is a very inexact science, and the cashews may require some coercion, but once you've got it you've got it!

This makes about 2 cups of cream.

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