Tuesday, November 2, 2010

Vegan MOFO IV: Cashew Cream

DISCLAIMER: I apologize in advance for the terrible pictures!

I just recently delved into making homemade Cashew Milk. And when I stumbled across a recipe for Cashew Cream, considering how much I loved the milk, I figured Id give it a test run.

Cashew Cream
adapted from vegetariantimes.com

1/2 cup raw cashews
1tsp. vanilla flavoured agave nectar
1/2 packet stevia powder
pinch of salt (or to taste)

I followed the instructions... actually, rephrase. I didnt really follow the instructions at all. Haha. First of all, I used a food processor due to my lack of a Vitamix. I also soaked the nuts before hand and changed up the ingredients slightly.

I was expecting this to be more like whipping cream but it was a lot closer to heavy cream. The texture was gritty, which Im guessing is the result of a low quality processor. All in all, the flavour was wonderful but in the future, Id add the vanilla in the original recipe. Never the less, I added some to my morning oatmeal.

I still wasnt finished there, though. I wanted a cream. It needed to be thicker. I ended up tossing the mixture into a pot, adding a teaspoon of cornstarch, and gently heating it. What do you know, it thickened up beautifully. The texture was still not 100% smooth but the small addition of cornstarch made this a recipe I will surely be using again.

1 comment:

foodfeud said...

I made this once, using a recipe that called for oil and water as well as just the soaked cashews. I felt weird adding more oil to the already fatty nuts, but it did help with the texture.
All things in moderation, I guess. They were also sweetened with maple syrup, though, which may also have helped thin the texture out. It definitely lent a great flavor!