So, if you wondered why I’ve recently considered blender options, the real confession: cashew cream. This lovely concoction can be used for all kinds of amazing recipes, including creamy soups (those will be coming up later). Food52 talks about “The Many Faces of Cashew Cream”:
1. Add it to soup. As you’ll see in the recipe below, cashew cream adds thickness and richness to any soup you’d normally enhance with milk or cream.
2. Enhance your desserts. Top your favorite tart or pie with a thick, sweet variation, or add cashew cream to a dessert filling. The perfect way to do both? My vegan pumpkin pie.
3. Prove that creamy vegan pasta is possible. Mix in a tablespoon of lemon juice, some sea salt, and a little Dijon mustard with your cashew cream. Serve it with cooked noodles for a vegan alternative to alfredo sauce!
4. Dress up your vegetables. Use cashew cream in any vegetable recipe that uses heavy cream: Brussels sprouts braised in cream sauce, creamed corn, creamed spinach, hot artichoke dip. Be sure to salt it well, and don’t make it too thick!
Tal Ronnen makes cashew cream this way:
Regular and Thick Cashew Cream
- 2 cups whole raw cashews (not pieces, which are often dry), rinsed very well under cold water.
- Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
- Drain the cashews and rinse under cold water. Place them in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth. (If you’re not using a professional high-speed blender such as a Vita-Mix, which creates an ultra-smooth cream, strain the cashew cream through a fine-mesh sieve.)
- To make thick cashew cream, which some of the recipes in this book call for, simply reduce the amount of water when they are placed in the blender, so that the water just slightly covers the cashews.
Makes about 2 1/4 cups thick cream or 3 1/2 cups regular cream
Prep time: 10 minutes, plus soaking overnight.