Nut creams are a great replacement for full fat milk cream with the added advantage of adding fibre and protein to help slow down glucose absorption and make eating some sweet treats not only taste good but healthier.
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Debbie Martin, Tester and Taster
On Vegan Coffee Cakes in Baking and Deserts
Serves Cashew Cream 6- 8 portions or one cake
Plants: 2-3
Preparation: 5-10 minutes plus soaking cashews
Cooking: none required
GF V DF
Storing
This cream will keep for 3-5 days in a cool environment. If putting on top of a cake, then make sure it is going to be eaten within a few days and keep in a cool place. Otherwise the cream will keep in the fridge for longer.
Ingredients
Cashew Cream
200g Cashews
325ml water
Options
1-2tbsp of Extra Virgin Olive Oil (EVOO) or Cold Pressed Sunflower Oil for a smoother cream
3-5 dates depending on sweetness you like.
Vanilla essence.
Add 1-2tbsp of light cream cheese or vegan cream cheese for a thicker richer frosting for cakes.
Method
Cashew Cream
Soak the cashews overnight or for at least 2 hrs before blending - this creates a smoother texture for the cashew cream. You can skip this step, but the cream will be grainier.
Drain and wash the soaked cashews and blend with the water and dates, don’t add the water all the at once – continue adding to the consistency you want.
Add EVOO (if you are using it) and any other flavourings of your choice eg more spices, a little ginger syrup etc.
Cashew Milk
For Cashew Milk add more water to the thickness required
Strain for a smoother milk.
Use the leftovers in other meals as a thickener
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