Cashew Cream

This is an excellent replacement for mozzarella and/or creams in recipes. It doesn’t melt or taste like mozzarella, so it’s not ideal as a faux cheese. It does taste awesome, however, and will scratch the cheese itch in a lot of dishes.

Raw Vegan CapreseI’ll post a better photo soon–I just couldn’t wait to post this. It’s too useful.

Cashew Cream

  • 1 cup of raw cashews soaked in filtered water for 6 hours
  • 3 tbsp lemon juice
  • 1 tsp sea salt (fine grind)
  • 1/4 cup (or a little more) filtered water

Once the cashews are done soaking, blend all of the ingredients in a blender or Vita-Mix ™. If you’re using a blender, you’ll have to be creative–scrape down the sides and keep sort of pushing the cream into the blender-vortex. Blend until very smooth. Refrigerate for at least a half hour before using, if you want it a little more solid.

1 comment so far ↓

#1 Seitan Stroganoff — Irreverent Vegan on 10.27.09 at 10:51 am

[…] out of my head that I have to make it. This isn’t terribly hard–if you have seitan and cashew cream on hand. Otherwise, it’s a little labor-intensive, but still worth it–very rich and […]

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