Vegan Cream Cashew And Almond

Nut creams are the backbone of elimination or reducing dairy from your diet. Done well Cashew cream in particular can be made into a thick whipped cream that look and has the texture of almost exactly cream and I personally love the flvor it gives.

Nuts are a great source of both protein, essential oils and hard to get aminos. It is a good idea to mix up the type of bean you use every now and then (also try a mix, almond and cashews work great) to vary up the type of oils and so forth your getting.

Lemon Basil Nut Cheese

This is a great versatile recipe. It can honestly be used as a replacement for cheese or anything dairy. It makes a great dip or spread. Some suggested uses are: Ravioli Filling, Used between grilled veggies to make like a vegetable lasagna

Yield 1 Cup (Usually would make more than one cup at a time).

  • 1 Cup Raw Almonds (Can also use Cashews or brazil nut, the brazil nut you don’t need to soak), Soaked in water for more than 30 or ultimately overnight is prefered
  • 2 Garlic Cloves Peeled
  • 1/4 Cup Fresh Lemon Juice
  • 1 Tbsp Dijon Mustard
  • 1/4 Cup Vegetable Broth or Water
  • 1.5 Cups Fresh Basil leaves (lightly packed)
  • 1/2 Cup Nutritional yeast
  • 1 tsp Salt + Freshly Ground Black Pepper
  • 1/2 tsp Onion Powder (Optional but kate uses it)

Drain and Rinse soaked nuts. With the food processor turned on, drop in the garlic cloves and process until chopped. Add in the rest of the ingredients and process until smooth, scraping down the bowl as needed.

Cashew Cream:

Regular and thick cashew cream

  • 2 cups whole raw cashews (not pieces, which are often dry), rinsed very well under cold water

Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight. Drain the cashews and rinse under cold water. Place in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth. (If you’re not using a professional high-speed blender such as a Vita-Mix, which creates an ultra-smooth cream, strain the cashew cream through a fine-mesh sieve.) To make thick cashew cream, which some of the recipes in this book call for, simply reduce the amount of water in the blender, so that the water just covers the cashews.

Makes about 2 ¼ cups thick cream or 3 ½ cups regular cream
Prep time: 10 minutes, plus soaking overnight

Whipped cashew cream

  • 1 cup thick cashew cream
  • ¼ cup light agave nectar
  • ½ teaspoon vanilla extract
  • ⅔ cup refined coconut oil, warmed until liquid

Place the cashew cream in a blender and add the agave nectar, vanilla, and ¼ cup water. Blend until thoroughly combined. With the blender running, slowly drizzle the coconut oil in through the hole in the blender lid. Blend until emulsified. Pour into a bowl and chill in the refrigerator, covered, for 2 hours. Stir before serving.

Makes about 2 cups
Prep time: 5 minutes, plus 2 hours chilling

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