Dairy cream is one of the magic ingredients of French cuisine. Its velvety texture and milky flavor lend many French soups, stews and sauces a satisfying richness. The snag: some people find dairy hard to digest, others seek to avoid the saturated fats in dairy cream.
My solution is Cashew cream. It shares dairy cream's sweet, comforting flavor and can be used in much the same way. It is easy to make at home and contains healthy monounsaturated fatty acids and a range of important minerals. Cashew nuts keep well in the refrigerator; store them in airtight containers so they do not take on refrigerator smells.
For 4 Person(s)
- 2 1/4 cup(s) cashew nuts, raw, unsalted
- 7 ounce(s) water
- 1 pinch(es) salt
Cashew cream Directions
- Soak the cashews overnight in water
- Drain the soaking water, place nuts and fresh water in a blender and wizz for about 2 minutes until you obtain a smooth, velvety cream. Add more water for a thinner constency. Store in a sealable container in the refrigerator for up to 3 days.