Cashews aren’t cheap but when used as part of a balanced diet as opposed to a snacky extra, they are worth it for their nutritional benefits and taste. This book is for everyone from beginner cooks to kitchen professionals, with a beautiful infographic accompanying each recipe!Īnd if you want to be more organised with choosing your recipes and prepping your meals, you’ll love the PlantYou Planner! It’s the perfect plant-based meal planner you can carry in your pocket! Our planner allows you to FULLY COSTOMIZE your weekly menu, as well as toggle the number of servings and enjoy the individual shopping list generated by the app.This is a fantastic recipe ‘basic’ and lends itself to lots of dishes – as well as being very natural and unprocessed. It’s a comprehensive vegan cookbook that features over 140 recipes for every occasion. One of my biggest passions is to encourage people to eat more plants, in all of their possible combinations! If that’s your goal, check out the PlantYou Cookbook. If you’re not likely to use the entire batch of cashew cream, it’s freezer-friendly! You can freeze it in the ice cube tray and add to sauces and soups as desired.If you prefer a thinner consistency, add extra water until you’re happy with the texture! If you want the mixture to be thicker, add less water and blend a little bit longer. You can be completely in control of the consistency.You can achieve a nearly identical result by soaking and blending sunflower seeds! Add a clove of garlic if you want your cashew cream recipe to be savory, or a teaspoon of maple syrup for sweetness.If you don’t have a high-speed blender, you can still achieve the creamy texture by soaking your cashews overnight.
Yes, it’s literally that easy! Transfer your cashew cream to a sealed container and store in a fridge for 4-5 days. Leave them to soak for at least 10 minutes, ideally up to an hour.ĭrain the liquid, reserving half a cup of the cashew water for later.Īdd drained cashews, lemon juice, salt, and the water you reserved earlier to a blender. It barely takes up any of your time! You just need to remember to leave the cashews to soak.įirst, soak your cashews in boiling hot water.With a small adjustment, you can make this cashew cream sweet and enjoy it with dessert.You can enjoy it as part of so many recipes! This cashew cream recipe is super versatile.Speaking of ingredients, you only need FOUR to make this recipe, and one of them is water! This is whole-food plant-based cooking at its finest.This cashew cream recipe allows you to make it at home, with no unnecessary ingredients! Having a plant-based cream alternative is a must in vegan cooking.In fact, two of my favorite recipes featuring homemade cashew cream are caramelized onion and sun-dried tomato pasta and the mind-blowing vegan tortellini soup. Personally, I love adding it to soups, pasta dishes, and even salad dressings. Just like the latter, it makes an amazing addition to many sweet and savoury dishes. Use it as a creamy addition to soups, the base for a pasta sauce, topping on toast, or an ingredient in a creamy salad dressing.Ĭashew cream is the plant-based alternative to dairy cream. This cashew cream recipe is a staple in vegan cooking.
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