Gluten Free Vegan Brandy Cashew Cream7
No "Fisher Family Christmas" would be complete without my mum's "I will sell my soul for the last spoonful" brandy cream. We proudly consider it a team effort on Christmas eve when she makes up a quadruple batch for the hungry snouts sniffing around in the kitchen for the first taste of Christmas heaven. Everyone has to have a spoonful (or two or three!) to approve the quantities of brandy and sugar, and to ensure that the blend is "Fisher snout-worthy". Our motto? "You can never have too much brandy"! My uncle John always gets the last say, having officially proclaimed himself as the ultimate "Ann brandy cream afficionado", after being sprung one-too-many times over the decades with guilty snout in fridge and finger in jug licking out the last precious remains of that year's batch. Suffice to say, he is not the only one amongst our family and friends that will proudly declare that this brandy cream is mind-blowingly delicious! Yes….it is is like "angels pissing on your tongue"! Those of you who have been following me for a while will know that I only reserve this slightly uncouth (but highly evocative) saying for the very special recipes. Well this is one of them! Oh my…..if I only had one day to live, I might just spend it swimming in mum's brandy cream!
However, as much as I love this cream, it is not very forgiving for those of us with food allergies and sensitivities to dairy, eggs, and refined sugar. It is loaded with the nasties that creates cream-dreamers and keeps them coat-checking their colons for more, despite all protestations from desperate stomachs. My mother only makes this brandy cream once a year; and for good reason - it gloriously naughty! So I have modified her famous festive recipe in order to make it less offensive for those of us piggies not inclined to dip into the toxic trough. I must admit, that I once again turned to my beloved buttery cashews and their "just add water for magic" quality for inspiration again. I do feel like I am beating a dead horse by posting yet another cashew cream recipe. But my basic recipe was just begging to be brandied up! I think you will agree that the results are spectacular. This vegan cashew cream is gluten free, dairy free, egg free, nut free and soy free. If you are looking for nut free recipes, try adding brandy to the tofu cream. It also enjoys getting festive! If you are looking for fantastic Vitamix recipes or blender recipes this is one of them. You can really only get a gorgeous smooth creamy consistency with a high speed blender. Cream dreamers, toxic omnivores, and vegan skeptics all agree - this vegan cream recipe is a stunner, a winner, and not to be missed!
This vegan incantation of my mum's sensational brandy cream recipe can be made in five minutes and is utterly divine. This vegan cashew cream is delicious poured over Christmas pudding, fruit cake or berries. Or, try the "scoff-straight-out-of-the-blender" approach that I have been sprung indulging in this week! I deliberately kept this blend mild to accommodate children, and those people not fond of a really strong brandy flavour. But, if, like us, you can't get enough - feel free to adopt my mother's approach, and free-pour like an alcoholic bartender and enjoy the ride. More vegan treats next week!
Gluten Free Vegan Brandy Cashew Cream
- 2 cups raw organic cashews
- 2 cups filtered water
- 6 Tbsp raw agave nectar or more to taste
- 1 tsp natural vanilla extract
- 3 - 4 Tbsp Brandy or more to taste
- pinch of Celtic sea salt or Himalayan salt
- Throw everything into a high speed blender (I use a Vitamix) and puree until thick and creamy.
- Adjust quantities of brandy and sweetener to taste.
- Chill in the fridge and allow the cream to thicken slightly.
- **Please note - you will need a high-speed blender such as a Vitamix in order to achieve a really creamy consistency.
Piggy Cooking Tips
selecting and storing raw cashews
“Raw” cashews are widely available in pre-packaged bags as well as bulk bins. Always purchase from a supplier where there is a high turnover to ensure freshness and quality. Look for plump cashews that are uniform in colour. Avoid the limp and shrivelled ones. Cashews should smell nutty and sweet. If they have a sharp or bitter smell they have gone rancid. To preserve the precious oils, store cashews in a sealed glass jar in the fridge for up to six months. Always soak cashews before using to remove the enzyme inhibitors and make them more digestible.