Cashew Cream

Soaked Wholegrain Chocolate Cake with Cashew Cream

Cashew cream is a delicious alternative to dairy cream, and very quick to make.  We like it on fruit salad, chocolate hazelnut brownies or cake, spelt scones with jam, or dolloped into hot chocolate or coffee!

You can soak the cashews in some water for a few hours first if you have time.

Cashew Cream:

Blend in the Thermomix for 1 minute on speed 9:
- 150g raw cashews
- 150g water
- 2 dates, or a dash of pure maple syrup or raw honey
- 1 tsp vanilla extract

This will thicken once it's been in the fridge for a while, or use it straight away as pouring cream.

If you want to make a smaller amount, grind the dry cashews first, then add the other ingredients and whiz up for 30 seconds to 1 minute.

To make Cashew Milk, just use 100g cashews to about 600g of water, plus the dates/honey/maple syrup.

Note: I also make an unsweetened version for savoury dishes where I need to replace the cream - for example, in butter chicken. Just leave out the dates/syrup/honey & vanilla, and add some herb salt. If I want a cheesey cream, I add a couple of tablespoons of yeast flakes as well as the herb salt. 

Cashew cream on fruit salad for breakfast - yum!

How to make cashew cream on YouTube!