Thursday, June 6, 2013

La crema de Cashew

Okay, I admit I don't know how to say cashew in Spanish. However, informs me that the word is anacardo.

Anyway, now that that's out of the way. I want everyone to know how easy it is to make this delicacy. It took me a long time to actually give this a try, and I wish I had started earlier. Cashew cream is awesome. The only downside is that cashews are expensive. sells them for $10.99/lb right now. And that's not even the organic variety. The bright side is that a pound of cashews makes a lot of cashew cream.

This does not really require a recipe so much as it requires instructions.

Instructions for making Cashew Cream!

Take some raw cashews, maybe two cups or so, put them in a bowl and cover them with water. Soak for 6 hours or longer. I like to just throw them in the fridge over night.

When you think they've soaked long enough, rinse the crap out of the cashews and put them in a blender and cover with water. I have only ever done this with a Vita-Mix. I kind of doubt a regular blender would make a smooth enough cream.

The more water you have the thinner the cream will be. You can always add more water later, so start off small. I like to put enough water to just cover the cashews. Then you blend them to smithereens.

I like to store mine in a glass jar in the fridge. It should stay fresh for a week.

Use portions of the cream like I mentioned before: for pizza sauce, sweet cream for fruit, etc. You just have to season (or sweeter) the cream accordingly and your taste buds will be having a rave in your mouth before you know it.

1 comment:

Megan said...

Perhaps I will try to make this later. We bought some trader joes peanut butter which is really good. SO much better than regular.