Here is the current recipe for cashew cream–a delicious, rich, dairy-free, soy-free, gluten-free cream that’s perfect for sauces and soups. You can even make it without a food processor.
1/2 C raw cashews
1 1/2 C water
1. Grind the cashews (I use a coffee grinder).
2. Combine the ground cashews with 1 C of the water in a bowl, and blend using an immersion blending. (I’m guessing you could also use a non-immersion blender, though I haven’t tried that.)
3. Pour into a sauce pan, and set to medium-high heat (not too high, though, or you’ll get some scalding and sticking). Whisk regularly.
4. Bring the mixture to a boil, still whisking.
5. A bit after it boils, it should begin to become quite thick. At this point, you can reduce the heat and add in as much water as you want to get the desired consistency. When I made the cream you see above and below I added another 1/2 C of water to get the consistency of thick cream.
*This should make enough for three large servings of pasta, approximately.
If you let it cool or refrigerate it, it will become even thicker. If this happens, try reheating it to see if it thins out, and if necessary add more liquid.
One really easy, delicious way to use this cream is to blend in a vegetable bouillon cube at step 2, and at step 5 add in some lemon juice and black pepper–you’ll end up with a delicious lemon-pepper sauce which is great with pasta.
But there are all sorts of things you can do with it. You can make it into mushroom gravy,
you can use it to make a tomato and white wine pasta sauce,
or you could do a creamy pesto sauce.
spirulina tagliatelle with creamy pesto sauce and shredded piquant Vegusto
It’s also great added into soups, and could replace Chantilly in some desserts.