CASHEW WHIPPED CREAM HOW TO

Not all recipes call for soaking raw cashews, but I like to soak them for about 2 hours to soften them a little. Harder nuts like almonds and macadamias will need to be soaked for about 8 hours, and they may add a little bit of grit to your recipe, as they can be difficult to fully blend. Cashews are usually used in these types of recipes because they’re soft and blend together well. Other nuts will work in recipes that call for raw cashews, but they might not blend up as smoothly. They are consired “raw” because they haven’t been roasted.

They’re usually steamed or boiled in the process. Cashews have to be processsed with heat in order to be removed from their shells, which are toxic. Roasted cashews aren’t as soft, and they will give your recipe a roasted, almost burnt flavor. Raw cashews are soft, and they have a mild flavor. While creamy cashew recipes can be made with any type of cashews, the raw type is idea. I often wonder who discovered this amazing trick. Raw cashews can be mixed together with water and used to replace dairy in everything from salad dressing to cheese. And of course, it can be served with pie, cake, ice cream, mousse, or whatever your favorite dessert is! Working with Raw CashewsĬashews are truly magical. It’s delicous when layered into parfaits, too. My favorite summertime dessert is a big bowl of fresh cherries or strawberries with a dollop of this vanilla cream. Add water, a teaspoon at at time, if needed. Just whisk it together until it's smooth again.

When you thaw your cashew cream, it may seem a little thick and lumpy. I like to whip up a batch and then put half of it in the freezer, so that it’s ready when I am. Storing Your Cashew CreamĬashew cream will last about 5 days in the refrigerator. The cream will thicken as it sits, especially if it’s refrigerated. If you find that your cream isn’t blending together well, add a little more, one tablespoon at a time. Since all devices are different, you may need a little more water than I’ve called for here. If this happens, add a little more water until your cream reaches the desired consistency. When trying to make cashew cream in a food processor in the past, I’ve found that I often end up with a sweet cashew butter. I like to use my Blendtec’s Twister Jar, as I find that it works better with thicker blends.Ī food processor fitted with an s-blade will work too, but it might take a little longer to blend together smoothly. Making this recipe is super easy! You just throw everything together in a blender and mix until it’s smooth and creamy! A high-speed blender works best, but a regular one will work, too.

CASHEW WHIPPED CREAM HOW TO

See the recipe card for exact amounts How to Make Vegan Vanilla Cashew Cream I recently demonstrated this recipe in a class, and those in attendance were pretty amazed by it. But when I teach cooking classes, I realize these recipes aren’t as well know as I think they are. I’ve been cooking vegan food for so long that I sometimes assume others know how to make these easy recipes, too. Made with just a few ingredients, it’s super easy to whip up. I have a few recipes that are so simple to make that I don’t usually share them. This easy to make recipe comes together with just 5 ingredients, and it blends together in a matter of seconds. It’s delicious on pies, mousses, puddings, and even a bowl of fresh fruit.

Vegan Vanilla Cashew Cream is the perfect companion to just about any dessert.

Cashew whipped cream