How to, yo: Cashew Cream! »
In my recipes, I use cashew cream a lot! It’s soy and gluten-free, which I think is important when cooking and eating on a vegan diet. Gluten and soy are in EVERYTHING! I need a break. Plus, some of my friends have allergies—nobody gets left out when I’m cooking.
Here is my basic cashew cream recipe. We’ll come back to this one a lot in the future, when I post my recipes for green bean casserole, vodka cream sauce, ranch dressing, and Hawaiian macaroni salad! Those are intense, but if you got the cashew cream down, you’re golden!
First of all, let’s talk about the cashews:
- You want to use dry, unsalted, raw cashews. I usually buy mine from Trader Joe’s, but they are available at Safeway, Whole Foods, and most health food grocers.
- The cashews need to be soaked! 1/3 heaping cup dry cashews, when soaked, equals 1/2 cup of soaked cashews.
- How you get to the ‘soaked’ part is up to you! If you have the time, or are making a raw recipe, soak them in water for at least six hours at room temperature. Any longer and you will want to refrigerate them. Make sure the water covers them, plus extra for what the cashews absorb. However, if you don’t have the time, boil them on medium heat for about 20 minutes, or until soft.
- Always dump the water they were soaked or boiled in and then rinse the cashews off!
Now, to make the cream!
1/2 cup soaked cashews
3/4 cup water
Blend!* This will equal about 1 cup cashew cream! If you add a little salt and vanilla extract, it makes a delicious coffee creamer.
*I use a Vita-Mix, which is one of the greatest kitchen tools ever invented. Of course, a blender or food processor will work too, but you may need to strain any chunks.
Homemade BBQ seitan wings and a dollop of cashew-based ranch dressing!