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Cashew Cream

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 flakes or 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 (7 oz/1½ cups) cashew nuts (about 260 g (9¼ oz) soaked weight)
130 ml (4½ fl oz/generous ½ cup) almond milk (see page 28)


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.

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.

The cream will keep in the fridge for at least four days in a sealed glass jar.

Recipe and images extracted from Clean Cakes by Henrietta Inman, photography by Lisa Linder. Published by Jacqui Small (£20).


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