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.
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"Cashew nuts are a really useful ingredient, especially for thosewho do not eat dairy, as they can be whizzed up to make silkymilks and creams. This unctuous cashew cream is perfect servedwith 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 youcan adapt it by adding your preferred natural sweetener or otherflavourings such as vanilla. I also love to add it to smoothies andstir it into granola, fresh fruit or porridge.
For a savoury twist, make a non-dairy soured cream byadding nutritional yeast flakes or powder, lemon juice and saltto taste to the cream. Then stir into soups or enjoy with tacosand chilli."