06 April 2012

Vegan Heavy Cream


But I will hold on as long as you like

Holy scheisse, who knew cashews were so freaking phenomenal? Seriously, you can use them to make loads of vegan "dairy" products. Way to go cashews. This time around I used them to make heavy cream, which I then used to make white sauce for a killer pasta dish (fret not, I will post the recipe for that soon). Seriously, so good.

Vegan Heavy Cream
(Makes 2.5 cups)
2 cups raw (whole) cashews
1 cup almond milk
1/4 cup water

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Place your cashews in a bowl and completely cover them with cold water. Let them sit 4-6 hours (or overnight).

But the ghosts that we knew will flicker from view

Drain water from cashews and transfer to a food processor with the liquid ingredients (you might want to only start out with half the liquid and you can add more based upon how thick or creamy you want it). Process until smooooooth (add more liquid if needed).

NOTE: The second time I made this,I used a magic bullet instead of a food processor and the resulting heavy cream was much more smooth. I definitely recommend using a magic bullet if you have one.


And we'll live a long life

18 comments:

  1. This comment has been removed by the author.

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  2. You may want to consider tweaking your wording because a friend was commenting on this after I'd pinned it. She thought you meant to throw the soaked nuts away and use the water that you had soaked them in.

    Technically, that's what it says: Drain water from cashews and transfer to a food processor with the liquid ingredients (you might want to only start out with half the liquid and you can add more based upon how thick or creamy you want it). Process until smooooooth (add more liquid if needed).

    Could be: Discard water from cashews and transfer cashews to a food processor with the liquid ingredients (you might want to only start out with 1/8 cup of water and 1 cup almond milk (is this what you mean or 1/8 cup water and 1/2 cup almond milk????) and you can add more based upon how thick or creamy you want it). Process until smooooooth (add more liquid if needed).

    Happy cooking.

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  3. That's a good point. I assumed she was talking about the nuts... but not everyone would. Gramatically, no such distinction is made, leading to some ambiguity and possible confusion.

    But: wow and super-yum. This could be an excellent base for a garlicky vegan caesar salad! It could also be used to make a new version of my beloved vegan mac and cheese. You've inspired me.

    :)

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  4. Great idea, but at $10-12/lb. for cashews, that's rather expensive cream. Got a good source for cheap cashews?

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    1. Do you live near a Winco grocery store? Their raw cashews are around $8 - last time I bought them anyway!

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  5. Sounds goods! I recently just experienced how awesome cashews are for vegan food when I made "Cream of Broccoli Deluxe" (soup) from a Forks Over Knives cookbook. Planning to make this when I may need it. =)

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  6. Do you know if this stores well? Maybe keep in freezer?

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  7. Here in Tasmania Australia Cashews are $30 a kilo so this would be something that I would only make for something like Christmas!

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  8. To the person who suggested rewording....how could the water get thick and creamy without the cashews....

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  9. I have to agree with the lady that says anyone who threw away the cashews is an IDIOT

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  10. Okay, I have to ask: Would this work in my coffee, or in ice cream?

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  11. Check out the recipe with Coconut Milk. Chill - take off the thicker part - whip it up with agave or i guess maple syrup and vanilla. Tastes great!

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  12. Why are all of these always cashews?? they're like the price of gold

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  13. Is there a substitute for cashew? I'm allergic to them.

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  14. Sunflower seeds usually work really well as a cashew sub!

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