Cashew Cream makes a wonderful dairy-free, vegan substitute for heavy cream.
You might have noticed we’ve made a few changes here on Jeanette’s Healthy Living. I am super excited to unveil a new blog design with an updated look and feel, thanks to Julie from Deluxe Designs and Shauna from SMD Web & Blog Design. The inspiration for my new logo was the sunrise above the clouds at Haleakala Volcano on the island of Maui, one of nature’s most spectacular wonders that I experienced with my family last summer and on my honeymoon. Can you see the sun peeking through all the layers of color in the new logo?
And now onto our Cashew Cream. About five years ago, I discovered cashew cream. What an eye opener that was. Cashew Cream is a wonderful dairy-free, vegan alternative for heavy cream. Although it won’t whip up like heavy cream, it’s great in soups, sauces and desserts that call for heavy cream. It’s so easy to make and the mouthfeel is rich, creamy and has dairy notes.
Cashew cream is typically made with raw cashews, but I decided to boil the cashews first because the cashews I used were from the bulk bin and I was nervous about the cleanliness of the nuts since I was giving it to a friend with a compromised immune system. It’s just an extra ounce of precaution. I’ve made cashew cream without boiling the nuts first and it works just fine.
- 2 cups raw cashews
- 1½ cups water
- Bring a medium pot of water to boil; add cashews and bring back to a boil; drain and place cashews back in pot; cover with water; let sit 30 minutes. Drain cashews and place in a blender; add 1½ cups water and blend until very smooth (no particles should remain). Transfer to a container and refrigerate.