Raw Vegan Tangy Lemon Cashew Cream12
I am posting this delectable raw vegan lemon cream as a simple adaptation of the raw vanilla cashew cream and honey cream that I posted some time ago. It is SO delicious; and is an incredible accompaniment to the "rock-your-world" damp lemon and almond cake I am posting at the end of the week. So I had to share it with my fellow piggies. It will also be a help for those of you who have emailed me, being new to raw vegan cooking, and not feeling confident to make any changes to the raw recipes.
My mum asked me (with excited anticipation) the other day as she was "uncooking" for a Spring event, "where is that raw vegan lemon cream recipe?" I had an immediate flash-back to her infamous unladylike licking performance with the raw honey cream, as her snout became possessed until every last morsel of vegan cream was retrieved out of the blender carriage! Not wanting to disappoint her, (or miss out on another comedic opportunity), I had to post the lemon version immediately, and satisfy the cream-dreamer in both of us.
Furthermore, it is holiday season, and even the most health conscious pigs, dairy free guests, and vegans like a little cream on the top! I confess, that just like almost everyone else, I have long been seduced by the cream-inspired heaven hidden inside of treats! Let’s face it, whenever you taste a really rich creamy dessert that you would almost sell your soul for; more often than not, the magic ingredient contained inside it is cream and butter! My body, on the other hand, never sang the praises of these colon-clogging concoctions; and had to look for alternatives. There are some fantastic soy creams on the market, but I prefer not to consume a lot of soy. Fortunately, with this gluten free, dairy free, egg free, soy free and sugar free recipe, you don't have to coat-check your colon and arteries, and still enjoy the party this year....raw vegan style!
This vegan lemon cream is every bit as delicious as the honey and vanilla cream; and just as easy. Raw vegan creams are just so easy! Just throw everything into the blender (you will get the best results if you use a Vitamix)- then blend, taste, tweak and devour. I promise - this raw vegan cream will fool even the most devout cream-dreamer and toxic omnivore this holiday season. I have served this to hundreds of "health food skeptics" with very happy snouts. I wish I could take credit for discovering that the delectable buttery cashew makes phenomenal raw vegan cream. But clever happy raw vegans have been happily chowing down on this quick little treat for decades. This basic raw recipe is not a ground-breaking reinvention of the wonderful mixes out there. Rather, a homage to those vegan recipes that saved me from cream-dreaming desperation! Just a note - you will need a high-speed blender such as a Vitamix in order to achieve a really smooth consistency that resembles conventional dairy cream. For those of you looking for a fantastic Vitamix recipes and blender recipes, this is a treasure!
Trust me, one taste of this vegan lemon cream and you will be "whipping" it up again and again and again. It is really versatile -- great for eating with fruit and nuts; and for dressing puddings and cakes. Make it as tangy and zesty as you like, depending on the occasion.
So, come on, join our politically incorrect licking party with this quick easy raw vegan cream. You will not be disappointed.
Raw Vegan Tangy Lemon Cashew Cream
- 1 cup raw cashews soaked for 2 hours (soaking is optional)
- 1/4 -1/2 cup filtered water depending on desired thickness
- 2 Tbsp fresh lemon juice or a little more to taste
- 1 Tbsp raw agave nectar or coconut sugar
- 1 Tbsp lemon zest and extra for garnishing
- pinch of Celtic sea salt or Himalayan salt
- Throw everything into your high-speed blender (I like to use a Vitamix) and puree until smooth and cream.
- Taste, tweak, chill and devour. YUM!
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.