Vegan cashew cream is unbelievably easy to prepare as you need only 2 ingredients, cashews and water. Everything else in this recipe is added for extra flavour and is a matter of preference rather than necessity. This recipe is for a heavy/double cream variety perfect for carbonara or creamy bakes and with the addition of vanilla and some sweetener in place of mustard and pepper, would be a wonderful accompaniment to a crumble or chocolate cake (recipe coming soon).
Soaking cashews is crucial, I recommend soaking them overnight and leaving them in the refrigerator. If you are pressed for time allow at least 2-3 hours soaking time before using.
Ingredients
1 cup raw cashew nuts (soaked)
2 cups blue milk (Blue Milk recipe link)
½ tsp sea salt flakes
½ tsp freshly ground pepper
½ tsp Dijon mustard
Method
Place all ingredients in a high-speed blender and blend until smooth to ensure smooth high-grade cream.
Place in sterilized jar and store in the fridge for up to 5 days.
Try this with Mushroom Tagliatelle!