cashew cream recipe


Oh! To be a complete chef with all the tools to make your kitchen hum, it must never be overlooked the versatility of vegan cashew cream. It is a staple in our kitchen and can be stored in the fridge (3 days) or freezer (4 months but needs to be re-blended) so it’s ready to go at any moment’s notice. It is used as you would for creamy substitutions in so many creative ways: heavy creams for soups, mashed potatoes and sweet potatoes, pasta sauces, gravy, fillings for ravioli – the list is endless. The trick is to use RAW cashews only – this way they will not impart any flavour into the dish you are creating and they are solely your fat source to attach flavour too. (no you cannot use roasted) Your best bet too is to soak them overnight. Soaking allows them to be soft and break…

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