We are way behind the raw food movement in terms of taking advantage of the numerous things one can do with a cashew! It can be a cheese filling in ravioli & replace heavy cream in soups. There is one store-bought kind of nut-cream I have heard about, called Mimic Cream, but I have yet to find it in a store. Though in my experience, homemade food always turns out better (and you usually get more of it too)!
Cashew cream can be stored 2-3 days in the refrigerator and can be frozen up to 6 months (though whirl it through the blender after thawing & before using).
REGULAR & THICK CASHEW CREAM
(makes about 2 1/4 cups thick or 3 1/2 cups regular cream)
- 2 cups whole raw cashews (not pieces, which are often dry), rinsed well under cold water
Put the cashews in a bowl and add cold water to cover them. Cover the bowl & refrigerate overnight. Drain the cashews and rinse. Blend with enough fresh cold water to cover them by 1″. Blend on high for several minutes until smooth.
To make a thicker cream, reduce the amount of water in the blender, so that the water just covers the cashews.
This recipe is by vegan chef Tal Ronnen, who has an awesome book out called ‘The Conscious Cook’, which is where I got this recipe. Thanks, Tal!