When I was little, I refused to drink milk. I still remember the day my older sister scarred me for life. We were sitting at the kitchen table, and we were both about to down a glass of white rich creamy milk, when she said, “You know, thats from a cow’s boob.” She ran off smirking, when I on the other hand, immediately put the cup down with a look of disgust. I vowed, from that day forward, I would never drink a glass of milk again.
Now a days, if you don’t want to drink milk, or heavy cream you don’t have to. There are tons of dairy alternatives right on your local grocery store shelves. They are available and the variety is endless. However, there are sneaky additives to some of the most popular brands, and it is just as easy and quick to make your own, fresh at home.
When I started to cook more vegan and plant based meals, I noticed that most of the dishes that required heavy cream such as Clam Chowders, used Cashew Cream.
I first came across Cashew Cream in the, Isa Does It, cookbook. But today, I found another variation on the blog I have been reading, My New Roots.
Can you believe I made that creamy goodness from the raw organic cashew nuts sitting in the bowl behind.
So here it is, the Cashew Cream recipe…
INGREDIENTSÂ
- 1 cup raw organic cashews
- 1.25 cups water
- 2 garlic cloves
- 2 tsp. lemon juice
- 1/4 tsp. sea salt
DIRECTIONS
Place cashews in a large bowl and cover with water. Add a pinch of salt and let soak for a minimum of 4 hours at room temperature or overnight refrigerated.- Once cashews have soaked, drain water.
- Place soaked cashews in Vitamix, and add water, garlic, lemon juice, and sea salt.
- Blend until completely smooth.
That’s all you do.
That’s it!
Enjoy as a replacement to (dairy) heavy cream in all of your recipes!
Have you made Cashew Milk before? What is your favorite dairy replacement?
© 2014 sweat1xdaily