The lockdown is making me go into my substitution archive and when I do, items like this Cashew cream come through. What may you use cashew cream for you ask? You can use it for recipes that have cream from pasta to desert. I would have to give a disclaimer that it is not all recipes but a good number of them would work.
If you would like cream that is a bit more white, I suggest using cashew nut that is not roasted. If the colour does not matter as much to you, this slightly brown colour would work.
Cashew cream is also a great substitute for those trying to be vegan or vegetarian. You can also lighten the mix and get cashew milk that you can use for your cereal if you are having issues with animal dairy.
RECIPE FOR CASHEW CREAM
Ingredients
- 1 cup of Cashew Nuts
- 1 Cup of Hot Water
- 2 Cups of Room Temperature Water
Method
In a bowl, soak your cashew nut in the hot water for about an hour. If you want the cashew nut really soft, soak overnight so as not to ruin your blender.
Strain the water from the cashew and place it in a blender.
Add your 2 cups of room temperature water and blend till smooth.
Sieve the blended cashew through a small sieve or you can use a cheese cloth if you have.
Pour the cashew milk into a pot on low heat and allow to simmer.
Stir every other minute to ensure the cream stays loose.
Allow to stay on low heat for about 2 – 3 minutes and it should thicken.
Take off the heat and use for your dish or store in the fridge.
It should keep for 2-3 days in the fridge with good electricity.
