Drizzled on fruit, swirled into coffee, spread on a warm muffin””cashew cream is a dairy-free delight you can dollop atop just about anything, without guilt! Made from just two ingredients””raw cashews and water””simply adjust the liquid for a thinner (“milk-like”) or thicker (“frosting-like”) cream. Drop in some vanilla, coconut, almond or even mint extract for a flavor twist on the natural, nutty taste!
Makes about 3 cups
2 cups raw cashews
1. Place cashews in a glass jar or bowl. Cover with cool water and refrigerate for at least two hours or overnight.
2. Drain water and rinse cashews. Place cashews in a blender or food processor and add about one cup of fresh, cool water. (Note: Use less water””about ¼ cup””for a thicker consistency, like frosting. Use more water””about 3 cups””for a thinner consistency, like milk. Using 1 cup will create a heavy cream that can be drizzled on desserts or fruit.)
3. Store in an airtight container in the refrigerator for up to a week.
â— Spicy/savory spread: Add 1 to 1 tsp. of wasabi powder or pepper (black, red or both!).
â— Cashew “cheese”: Add ¼ cup nutritional yeast flakes and freshly ground pepper to taste.
“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.