Raw Honey Cashew Cream10
I made this raw cashew cream yesterday to accompany a gluten free fruit cake that I made to take to a tea party, and even though it is a really basic departure from the raw vanilla cashew cream that I posted some time ago, I thought it was worth posting, to help those of you who are really new to raw cooking, and are not feeling confident making any changes.
This honey vegan cashew cream is absolutely delicious. My mum came over to help me bake some gluten free cakes, and as I was making this raw cashew cream I offered her a taste. She put one small spoon in to grab a bite of what she thought was going to be “an average cream dream experience”. As the first taste hit her snout she became possessed -- so taken with it, that she literally insisted on scraping out the blender carriage to ensure every last morsel was retrieved. She then proceeded to shove her snout inside the blender (Vitamix), and lick the remaining cream straight out of the carriage. Yes! This, from the woman who raised me to never put my elbows on the table, to lay my knife and fork diagonally across my plate to signal I was ready to leave the table before I had to politely ask, “may I please be excused”? I had to roll my tongue from off the floor and wash it off, before I joined in on the politically incorrect licking party!
This vegan cashew cream is really that good! Trust me, it will bring out the pig in even the most etiquette conscious lady! If you are looking for one of the best Vitamix recipes and easiest vegan blender recipes out there, this it it!
Raw Honey Cashew Cream
- 1 cup raw cashews soaked for 2 hours (soaking is optional)
- 1 – 2 Tbsp raw organic honey, depending on taste
- 1/4-1/2 cup filtered water depending on desired thickness
- Could add a tiny pinch of cinnamon – takes the edge off the sweetness and is great for fruitcake.
- Could add brandy for Brandy Cream for Christmas pudding.
- Place all ingredients in your blender (I use a Vitamix) and puree till smooth and creamy.
**You need a high speed blender like 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.