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Recipe

Cashew Cream

Cashews are naturally high in fat, so make an excellent cream substitute.

Cashew Cream

Ingredients

  • 2 cups water
  • 2 cups raw cashews
  • 3 tablespoons agave nectar, or honey, or Grade B Maple syrup, or corn syrup substitute (page 167), or simple syrup (page 172)
  • 1-1/2 teaspoons pure vanilla extract (optional)
  • 1-1/2 teaspoons baking soda

Method

  1. Place cashews in large glass jar; add fresh water; place on lid; shake to combine.
  2. Place jar in refrigerator for 1 hour, or overnight; shake occasionally.
  3. Pour contents into blender; process at least 1 minute.
  4. Pour mixture through fine mesh sieve (Gold coffee filter works the best) or cheesecloth; press or squeeze all liquid from pulp; reserve pulp for baking.
  5. Pour cashew cream into glass storage container; add agave nectar, pure vanilla extract, and baking soda; place on lid; shake vigorously to combine.

Refrigerate cashew cream in airtight glass container up to 3 days; shake vigorously before using. Use as milk. Servings: 2 cups. Prep Time: 10 minutes.

Note

Calcium powder and powdered multi-vitamins can be added as needed for nutrition.