Raw Cashew Cream Recipe
Raw Cashew Cream is an excellent and fairly simple way to elevate your raw and vegan food repertoire. From savory to sweet dishes, it is a great substitute for dairy ingredients and can be used in a variety of ways. And, did you know cashews are highly nutritious and actually considered a feel good food? Cashews contain tryptophan, the precursor to serotonin; you know, those feel good chemicals produced in our brain. Cashews are also a good source of nutrients, vitamins and minerals- especially good fats, Vitamins K, B and E, and magnesium, zinc, iron and selenium.
Here is the basic recipe (makes about 1 and 1/2 – 2 cups):
- 1 cup raw cashews
- 1 and 1/2 cups filtered water
Directions: Rinse the cashews. Then, place the cup of raw and rinsed cashews in a bowl and add the filtered water. This should be enough to cover the cashews by about 1/2 an inch. Refrigerate at 2- 4 hours. (If you’re short on time, you can get away with soaking them for only 30 minutes). Once soaked, drain the cashews, rinse, and place in a high speed blender. Add enough filtered water to cover them by 1/2 – 1 inch and blend on high until you get a smooth and creamy consistency. Depending on what you plan to use it for, you can always get your desired consistency by reducing or adding the amount of water. Store in the fridge in a covered jar or container for 3-4 days.
Use the Cashew Cream as a base for raw, vegan dips, sauces, smoothies, spreads, and “cheeses.”