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Friday, November 27, 2009

Cashew Creme

I know many of you are still reeling from thanksgiving and all the food and drink you may have consumed, so here is a way to enjoy a creamy sauce that has no cream in it. A good friend has been asking for this recipe for a while, so I wanted to share it here.

This is a lovely cream substitute and it can be made sweet or savory

Sweet Cashew Creme

1/2 cup cashew nuts unsalted
3/4 cup pure water
1/2 teaspoon vanilla extra
2 teaspoons maple syrup or agave nectar

Soak nuts overnight and drain, rinse and place in a high speed blender with the water,vanilla and sweetener. Blend for about 1 minute or until it is creamy and there are no chunks of nuts left. If it seems too thick you can add a little more water. Place in a small bowl in the fridge for at least 30 minutes before serving. Serve with your favorite dessert in place of regular cream.

Savory Cashew Creme

1/2 cup cashew nuts
3/4 cup pure water
1/4 teaspoon sea salt
1 clove garlic
1/2 jalapeno pepper seeded

Follow above instructions and use for a creamy sauce on vegetables or whatever savory dish you like and as with the first recipe, you can be creative and add things and change it around to your own taste.

Cashew nuts are very high in copper, magnesium, phosphorus and tryptophan.
They are also low in fat compared to many other nuts. They are also 75% unsaturated fat and very high in oleic oil which is found in olive oil.

If you try this recipe please let me know how well it works for you.

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