Can’t resist cream, but dairy doesn’t do your body good? Try making a smooth, velvety, vegan substitute with two wholesome ingredients: raw cashews and water! Watch this video from Maura Knowles, founder of Mac “˜n Mo’s Morselicious Treats, for a helpful how-to plus some fun ways to enjoy this versatile recipe staple.
How to Make Cashew Cream
Makes about 3 cups
What You’ll Need:
- 2 cups raw cashews
What to Do:
1. In a glass jar or bowl, cover cashews with water and let soak for 2 hours or overnight.
2. Drain cashews and rinse with cool water.
3. Add cashews to a high-speed blender along with about a cup of water; process until smooth.
Cashew cream stays fresh in your refrigerator for up to a week.
For thicker cream, use less water. If you want a more liquid-y cream, add additional water.
“Mo’s Healthy Morsels” is written by Maura (“Mo”) Knowles, a certified health coach, recipe developer and owner of Mac-n-Mo’s, a vegan baked goods company created by Knowles to help her dad eat better (and still enjoy food!) after he underwent quadruple bypass surgery in 2010. Knowles’ recipes for snacks, treats and other fun and healthy dishes appear every week here on the Vitacost blog, or visit Mo on Facebook or www.macnmos.com for more “morselicious” ideas and tips.