I love to hear what you think, or any changes you make. If you try this easy dairy-free cream recipe, please let me know! Leave a comment and rate it below. Ice cream: In place of milk, add thickness to no-churn Chocolate Banana Ice Cream or Cherry Garcia Banana Ice Cream. Mashed potatoes: Use it in these Vegan Mashed Potatoes for an ultra creamy and decadent side dish.Tofu scramble: It’s great in this Everyday Tofu Scramble, adding fluffiness and creaminess.Gratin: It’s a perfect cream for this Creamy Kale & Mushroom Gratin, or your favorite gratin or stroganoff recipe.Stir into this Lavender Chai Tea-Concentrate or Orange Spice Hot Cocoa. Coffee + tea: Use it as a vegan coffee creamer for your favorite hot or iced coffee.Soup: Stir into or drizzle on Tomato Basil Soup, Vegan Cauliflower Soup, Creamy Celery Soup, or Mushroom Soup.Here are a few of my favorite ways to use this easy recipe: Thick, but not too thick, this dairy-free cream is great stirred into soups, coffee, or used in creamy baked dishes. Freezer: This vegan cream is freezer friendly and can be stored for 2 – 3 month in freezer safe containers.Be sure to give a good stir before using. Refrigerator: Leftovers can be stored in the refrigerator for up to 1 week in an airtight container.I often purchase Terrasoul Raw Cashews online (affiliate link) from Amazon (it’s a 2 lb bag and nice to always have on hand, just store them in the fridge for maximum freshness). Garlic Aioli: add 1 tablespoon of olive oil and 2 extra garlic cloves when blending. Spicy - add sriracha, chipotle pepper powder, cayenne powder, taco seasoning or cajun salt to infuse a little heat to this sour cream. You can find cashews in bulk at Sprouts and other health-conscious grocery stores. Vegan Miracle Whip Substitute: use silken tofu to make vegan mayonnaise. I do not recommend using an immersion blender as it’s not powerful enough.īuying raw cashews. A high-speed blender will also work great. It’s compact, easy to clean, and is great for small jobs like this. Recommended equipment. I used my NutriBullet (affiliate link) for this vegan cream. You just may need to add a bit more water while blending. If you’re in a hurry, you can still make this vegan cream successfully without soaking. Soaking is also said to be beneficial for digestion and mineral & vitamin absorption. Why soak cashews? Soaking will help soften the cashews by plumping them up with water and helps the cashews blend easily. If you can’t soak cashews overnight, cover cashews with boiling water and soak for 1. Blend for about 3 minutes until to desired consistently, scraping down sides of blender if needed. In a blender, combine soaked cashews with water, lemon, vinegar, and salt. Or use right away in any recipe calling for vegan cream.Īnd that’s it, vegan cream made simple and easy! Pour off all soaking water and drain cashews. Place in a covered container and place in the fridge until ready to use. For a quick method of soaking, let cashews sit in hot water for 5 – 10 minutes, drain, rinse and continue with the recipe.īlend cashews and water: Place cashews and water into the blender cup and blend until creamy (shown below).
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