I have a new obsession: cashew cream.
I’ve seen recipes for different types of cashew creams in vegan cookbooks, websites and blogs for a long time. It wasn’t until my recent decision to do a vegan experiment that I finally decided to try making my own! And now that I’ve discovered just how delicious and decadent this is, I can’t stop making it! And you know that if it’s something that I am making over and over again, it must be easy.
There are just a few simple steps. First, soak cashews in some water.
Then, pour the ingredients into a blender and let ‘er rip!
Less than two minutes later, you have a delicious, rich, addictivecashew cream.
Because I love the combination of maple, vanilla and cinnamon so much, I incorporate them into my cashew cream- you could certainly experiment with all different kinds of flavors and spices!
Maple-Vanilla-Cinnamon Cashew Cream
1 c. raw cashews
3/4 – 1 c water
1/2 tsp cinnamon
1 tsp pure vanilla extract
2 T maple syrup
*optional 1-3 T almond milk for a creamier texture
Place cashews into a bowl and fill with water until just covered (about 2/3 – 3/4 cup). Let soak for one hour. Pour cashews, water, cinnamon, vanilla and maple syrup into a blender and process on high until cashews are blended down. Add more water or almond milk to reach desired consistency, depending on how think you want your cream to be and blend for another 30 seconds. Makes two cups of cashew cream.
* You can continue to add water to the mixture to make cashew milk- which is also delicious!
I’ve also made walnut cream- which is pretty good, but cashew has the edge. I’m eager to experiment with different flavors and types of nuts including peanut, almond and pistachio!
Have you ever made cashew (or other nut) cream before? Do you have any recommendations for flavor combinations?