RecipesWheat Free and Dairy Free

Cashew Nut Cream Recipe

For plant based diets (and vegans) nut creams are perfect.

Dairy Free
Gluten Free
Salt free
Sugar Free
Vegan
Cashew Nut Cream Recipe
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Ingredients

For the recipe:
  • (4½ fl oz/generous ½ cup) almond milk (recipe in Clean Cakes)
  • 200 g (7 oz/1½ cups) cashew nuts
  • himalayan pink salt

An unctuous nut cream recipe from Henrietta Inman’s cookbook Clean Cakes. Used to make the Vanilla Cashew ‘Yoghurt’ which goes perfectly with Henrietta’s Rhubarb & Orange Polenta Cupcakes with Strawberry & Orange Blossom Compote.

For more information please visit www.henscleancakes.co.uk.

“Cashew nuts are a really useful ingredient, especially for those who do not eat dairy, as they can be whizzed up to make silky milks and creams. This unctuous cashew cream is perfect served with any of my Clean Cakes, plus it is the base of some icings(frostings), ‘yogurts’ and raw cakes. It is delicious as it is, or you can adapt it by adding your preferred natural sweetener or other flavourings such as vanilla. I also love to add it to smoothies and stir it into granola, fresh fruit or porridge.

For a savoury twist, make a non-dairy soured cream by adding nutritional yeast flakesor powder, lemon juice and salt to taste to the cream. Then stir into soups or enjoy with tacos and chilli.”

Makes about 380 g (13½ oz/1¾ cups) 200 g of cashew cream.

Method

01
Soak the cashew nuts in 500 ml (17 fl oz/2⅛ cup) of filtered water and 1 tsp of Himalayan pink salt for 3–4 hours. Drain and rinse thoroughly.
02
Blend the nuts with the almond milk until completely smooth, stopping the blender and scraping down the mix when necessary. The end result must be totally smooth for use in all recipes.
03
The cream will keep in the fridge for at least four daysi n a sealed glass jar.
04
Recipe and images extracted from Clean Cakes by Henrietta Inman, photography by Lisa Linder. Published by Jacqui Small (£20).