I cannot say enough about Tal Ronnen’s book, The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat. I am far from a vegetarian, much less a vegan, but even carnivores will LOVE what Tal Ronnen teaches. The idea of cashew cream has changed my world. One of my best friends is lactose intolerant, so cheese sauces, raviolis, dairy soups, dairy desserts, anything with heavy cream had to be left out whenever my friend came over. But not any more! You can use these recipes for Cashew Cream in place of the dairy in your recipes! You can also buy nut creams at the store, Tal recommended Mimic Cream (made of almonds and cashews), but with how easy it was to make this, I might never try the store bought variety. Cashew cream can be kept for a few days in the fridge, or 6 months in the freezer (as long as you drop it in the blender after thawing it out).
Recipe for Regular and Thick Cashew Cream (… this is perfect for in sauces, raviolis, and other recipes that call for heavy cream):
– 2 cups Whole Raw Cashews (avoid cashew pieces because these won’t make as creamy of a sauce since they are more dried out)
1. Rinse the cashews in lots of cold water.
2. Cover the cashews with cold water in a bowl, and put it in the fridge for 8 hours (or overnight).
3. Drain the nuts and pour them into a blender.
4. Fill the blender with cold water until the water goes 1″ above the top of the nuts (if you want to make thick cashew cream, do not add the extra 1″ of water).
5. Blend the cream until it is as smooth as you can get it (if you can afford a Vita-Mix blender, now is the time to splurge!!)
6. If your cream is a bit chunky still (probably means you don’t have a Vita-Mix), then you can just run the cream through a sieve to remove the fine chunks.
Recipe for Whipped Cashew Cream (… perfect for in desserts!)
– 1/4 cup light agave nectar
– 1/2 tsp vanilla extract
– 2/3 cup refined coconut oil (warm it up to make it a liquid)
– 1 cup of the thick cashew cream recipe above
1. Add all of the ingredients to your blender, except for the coconut oil.
2. Blend well.
3. Slowly add the coconut oil (through the hole you can usually open in the lid of your blender).
4. Chill for a couple of hours.
5. Stir and serve!