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Healthy Cream sauce! Easy cashew cream

Updated on November 11, 2014

Healthy cream sauce! Easy cashew cream

Cast your vote for Easy cashew cream

Easy cashew cream

Raw unsalted cashews
Raw unsalted cashews | Source
Just cover the cashews in water.
Just cover the cashews in water. | Source
I will put a lid on these and store them in the refrigerator overnight.
I will put a lid on these and store them in the refrigerator overnight. | Source
Drain the cashews.
Drain the cashews. | Source
Pour the drained cashews into your food processor.
Pour the drained cashews into your food processor. | Source
Pour in just enough clean, filtered water to cover the cashews.
Pour in just enough clean, filtered water to cover the cashews. | Source
Give them a good whirl in the processor. It will only take about a minute.
Give them a good whirl in the processor. It will only take about a minute. | Source
You now have a lovey cashew cream. I don't filter mine, but if tiny specks of cashew bother you, then by all means filter it.
You now have a lovey cashew cream. I don't filter mine, but if tiny specks of cashew bother you, then by all means filter it. | Source
I then pour it all into ice cube trays and freeze.
I then pour it all into ice cube trays and freeze. | Source
All frozen!
All frozen! | Source
I store the cashew cream cubes in a freezer bag in the freezer for up to 6 months. They are always on hand when I want to add a healthy, creamy texture to a recipe.
I store the cashew cream cubes in a freezer bag in the freezer for up to 6 months. They are always on hand when I want to add a healthy, creamy texture to a recipe. | Source

Easy cashew cream

Prep time: 12 hours
Ready in: 12 hours
Yields: about 3 1/3 cups thick or 2 1/2 cups of regular

Easy cashew or almond cream

  • 2 cups organic whole raw cashews, or almonds
  • 4 cups filtered water, enough to cover the almonds or cashews to soak
  • 3 cups filtered water, enough to cover cashews or almonds by about an inch in the blender
  • or just enough water to barely cover the nuts if you want a thicker cream

Easy cashew cream

  1. Place your nuts, either cashew or almonds, in a container that will allow you to completely cover the nuts. Place a lid over the container and place this in the refrigerator overnight. You can leave it up to one whole day.
  2. The next day drain the nuts and place them into a blender or food processor. Cover with water until you have one inch of water just above the nuts. Then puree into a creamy smooth consistency.
  3. If you want the cream to be thicker just add enough water to barely cover the nuts and puree into an even thicker, creamier consistency.
  4. Puree until smooth. I pour mine into ice cube trays and freeze. Then pop out your cashew cream cubes into a freezer bag. This way I always have some on hand.

Easy cashew or almond cream

I am not a calorie counter. I did that as a young girl hoping to lose weight and while it did work, I soon realized that if I ate only healthy, unprocessed food, I wouldn't have to count calories so diligently. Now, I am just mindful of what I eat. I am always looking for the maximum nutrition and flavor. A lot of recipes call for a heavy cream to balance out flavors, and to add a nice "mouthfeel" to the recipe. But, with all that creamy, wonderful flavor and balance, comes a fat and calorie disaster. If you just switch all those fattening cream recipes in most soups for instance for cashew or almond cream, you will still get a nice balance and creamy texture. Not to mention, this almond or cashew cream is loaded with nutritional benefits! All your guilt just disappeared!

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