I’m really excited about this recipe! I’ve been working on creating some good cream and cheese alternatives and this one turned out really well. This cashew cream has the texture much like hummus and tahini so it’s a great substitute to keep your meals interesting while remaining vegan. The key to any cashew based cream or cheese is to soak the cashews, I’ve found this is very important. I tried to make cashew cheese a long time ago, before going vegan and the results were disastrous. I simply added some cashews to my food processor with the remaining ingredients but ended up with a clumpy kind of crunchy ‘cheese’ that really didn’t taste good.. I’ve learned my lesson I promise. This cashew cream is nice and rich, fluffy and even a bit thick! There’s no over powering taste either, it just provides a nice creamy texture to your meal.
I feel that healthy substitutes are important. There are too many substitutes out there that are really even more unhealthy for you than the original – think sour cream, cream cheese and even plain old cheese – there are always low-fat versions of the original, but what replaces the fat? Sugar, which is just as bad (if not worse). Personally I’d rather have all the real fat from a product than added manufactured processed sugars. But that’s just me.. On to this lovely cashew cream now! I tent to get lost in rants when I remember how much processed foods upset me.
1 Cup Cashews
1/3 Cup Water
1 Tbsp Apple Cider Vinegar
1 Tbsp Nutritional Yeast
1 Tbsp Lemon
Pinch of Pink Himalayan Salt
Soak your cashews overnight (or for at least 6 hours). Drain and rinse the cashews and add them to your food processor with the remaining ingredients and mix until everything is well blended together and starts to form a creamy texture. **You may have to remove the lid a few times and scrape down the walls to ensure every bit of cashew gets processed** Once you’ve got a really nice fluffy texture, scoop into a bowl and serve with your meal. You can refrigerate the cream for up to 5 days.