Cashew Nut Cream

Step 1

Grind the cashews to a fine meal in a high-speed blender (thermomix 5 seconds, speed 8). Place the cashew nuts into a small bowl and pour over  enough water to cover them well. Allow to soak for 2-6 hours (but no longer than 8).

Step 2

Strain the water from the nuts and place in a high-speed blender.

Step 3

Blend at the highest speed until smooth and creamy (thermomix 30 seconds, speed 8). You really need a good blender like a Vitamix or Thermomix to achieve a really creamy consistency and you may need to scrape down the sides a few times too.

Step 4

Add extra water, tablespoon by tablespoon to reach the desired consistency. The more water you add the thinner the cream or the less you add the thicker the cream.

Step 5

Eat it as is, or choose your flavour...

Step 6

Add  ½ teaspoon of vanilla and 1-2 tablespoons of rice malt syrup (fructose free) or maple syrup. Mix through until well combined.

Step 7

To make sour cream, add sea salt and a little lemon juice to taste.

Step 8

Mix through a little miso paste or nutritional brewers yeast or onion powder or fresh herbs and seasoning.

Step 9

If you've cut yourself short or don't have the time or patience to wait for the nut meal to soak, you can gently simmer it for 5 minutes (though it is no longer raw).

Step 10

Airtight in the fridge for up to 3 days.

Step 11

Can also be frozen.