Cashew cream is simply cashews blended with water, and it is creamy, rich and tasty, and incredibly versatile as it is. But, with the addition of a few basic, whole-food ingredients, it can be transformed into something quite divine.
Unlike other nuts, cashews don't really need to be soaked. They are soft enough that they will blend up pretty smooth in a high speed blender. However, if you're using a conventional blender, you will definitely want to soak them for about an hour prior to blending. Use the soak water right along with the nuts when you blend; it will be rich and flavorful. I still soak mine just to ensure maximum creaminess, even with the high speed blender.
You can sweeten cashew cream with soaked dates or raw honey, or stevia if you prefer. Go ahead and soak your pitted dates, if you're using them, right along with the cashews, in enough water to just cover.
Finally, a dash of vanilla extract will give the cashew cream more depth of flavor. Try making your own with this recipe.
Directions for the Cashew Ice Cream:
|For small amounts of cashew cream, our little Nutri Bullet works perfectly. This is about 1 C cashews. Whatever device you blend in, be sure the liquid level is above the cashew level, for easiest blending.|
|Add a tablespoon or two each of sweetener and coconut oil, depending on how sweet you want it, and a teaspoon of vanilla extract, or half a vanilla bean.|
|Blend until it turns into this amazing goodness. I want some right now. Refrigerate after blending. The coconut oil will solidify the cream when it's cold, and then it will melt wonderfully when dolloped on something warm.|
|It melts deliciously on warm pie, cake, or baked french toast.|
|Also, try it on regular toast, instead of butter and all that. My son likes to just eat it with a spoon. Anything goes with this stuff.|