Cashew cream (sweet or savoury)
This is the new babe on the tables of people who have enough milk, cream and mayo in their lives. Salted and spiced, it's used as you would hummus, aioli or tahini - as a dip, spread on grilled sourdough, or drizzled over roasted vegetables, burgers, tacos or soups. Lightly sweetened, it makes a knockout alternative to cream in and on cakes, pastries and desserts.
Knockout alternative: Cashew cream can be used as a dip, or sweetened and used in cakes, pastries and desserts. Photo: Steven Siewert
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Just soak raw cashews in water and whiz in a blender until smooth, then choose to go savoury or sweet (see method).
- 150g raw, unsalted organic cashews
- 300ml filtered water
1. Soak the cashews in 150 millilitres of water for two to three hours.
2. Drain, then place the nuts in a high-performance blender with the remaining water.
3. Whiz for 60 seconds until creamy. Scrape down the sides and whiz again for 30 seconds until smooth and no longer gritty. If too thick, add extra water.
4. Store in a covered container in the fridge; it will last for four or five days.
For a savoury cream: add sea salt, black pepper and one teaspoon of a favourite spice such as smoked paprika or ground cumin, and whiz.
For a sweet cream: add two medjool dates and a drizzle of honey, maple syrup or vanilla extract, and whiz until smooth. Serve with figs, poached pears, chocolate cake and raw-food desserts.
Tip: Add more water and you have the other new babe on the wholesome hippie scene - a light, nourishing cashew-nut milk to drink hot or cold, or pour over breakfast muesli.