Cashew cream is the greatest discovery I’ve made in quite awhile! Growing up my Mom would always get summer peaches from local fruit stands. We would take them home, slice them up, and eat them topped with cold half & half and a dash of sugar. It turns out that fresh peaches covered in cashew cream with a touch of maple syrup taste just as wonderful as those peaches from my childhood! I am also in love with cashew cream over fresh strawberries.
For those of you who have been in the dairy-free world for awhile now, I’m sure cashew cream is nothing new to you. But if you haven’t had it before, you are in for a delicious surprise! It really does have the body and mouth-feel of heavy cream. I’m looking forward to trying a savory version with lemon juice and throwing it into sauces like tikka masala.
Nut milks can seem intimidating, but are secretly so easy. All you do is soak the nuts overnight then blend them up in a high-speed blender. Easy as can be!
This cashew cream is also really versatile. Besides the savory version, if you add a bit more water it will be thinner – more of a cashew milk. With a dash of cinnamon, my 2-year-old and I love having this as a drink for breakfast.Print