Saturday, 21 September 2013

Vanilla Cashew Cream GF SCD


Cashew Cream is a wonderful dairy free alternative to cream. On hot puddings it is amazingly delicious and reminds me of custard and it can be used quite successfully in place of dairy cream in many recipes.


Vanilla Cashew Cream GF SCD

130 g organic cashews (about 1 cup)
120ml almond milk (½ cup)
1 organic vanilla pod
1 rounded tsp honey (or vegan alternative)
tiny pinch of salt

You may find that you would like to add more almond milk to make it runnier so add a little more to achieve the consistency you require. Also, when adding the honey or other liquid sweetener taste the cream because you may like it sweeter than I do.


Soak the cashews in filtered water for about two hours then rinse well and tip into a blender.


Add the seeds from the vanilla pod and the salt then pour in the almond milk. 


Blend until smooth adding a little more almond milk if required then add the honey to taste. You may find that you have to keep stirring it or pushing the bits from the side of the blender but it doesn't take long.


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4 comments:

  1. That looks and sounds amazing! I think it may be time to pull the cashews out of the freezer ;)

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    Replies
    1. Hi Kara, thank you! Hope you enjoy it!

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  2. Yum. I don't actually think I've made a cashew cream to serve with a dessert, just used it in desserts and savoury dishes as a creamy base.
    I made vanilla bean coconut whipped cream a short while ago and it was amazing. I love 'real' vanilla.

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    Replies
    1. Hi Emma! You must try it and the real vanilla is awesome, such a delicate taste!

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