The cashew cream, enables us to add a rich creaminess to many of our dishes, whilst ensuring they remain dairy free. We use this recipe with most of our dishes instead of regular cream.
75g raw cashews (soaked for 2 hours)
75g silken tofu
½ teaspoon salt
½ tablespoon of Extra Virgin Olive Oil
½ teaspoon raw white wine vinegar
½ teaspoon organic raw honey
- Soak cashews for 2 hours.
- Place all ingredients in a blender, and blend on a high power for 2-3minutes. You are looking for the texture to be very smooth.
If you have a dairy free life diet, we recommend you make a large batch of our hugely versatile cashew cream, every 3-4 days, and this way you have it always ready to use and adapt for different recipes. Simply blend the soaked cashews, tofu and the water together and you have your cashew cream base.