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Just two ingredients, ridiculously easy to make, and full of innumerable culinary benefits, this vegan cashew cream is every good cook’s secret weapon!
When I lived in India, my friend Usha taught me some of the secrets of her amazing cooking. Chief among them was this – cashew cream.
It’s the key to giving curries an amazingly creamy consistency, plus a hint of sweetness, without having to add any dairy, extra oil, or sugar. It really is a little miracle!
It also makes a great base for my ricotta, ice creams, truffles, and other treats. It’s very versatile!
- creamy (duh!)
- free from added sugar
- free from added fat
- totally deelish!
I add cashew cream to some of my vegan cheese recipes – again, it adds a lovely creamy richness. It’s also great when blended with a couple of frozen bananas, for a banana-cashew ice cream, and is pretty darn fab in smoothies too.
It goes without saying that it’s sooo good straight out of the pot.
Have you ever made cashew cream? What do you use it for?