Monday, 30 September 2013

Cashew nut cream


500g cashew nuts
Preparation: 30 minutes (plus overnight for soaking)

If you are a vegan, nuts are not just a magical source of fat and protein - they are also dairy substitutes. Milk can be extracted from coconut, almonds and cashew nuts, is naturally sweet and incredibly can even be whipped just like cream to use in puddings. Cashew nut cream is perhaps the most versatile of all - with a little seasoning it becomes a savoury bechamel-style sauce and when reduced in a pan it becomes a perfectly respectable cheese substitute for pasta. It can be frozen or kept for a few days in the fridge.

1) Put the cashew nuts in a bowl, cover with water and leave overnight.

2) Pour into a pan and simmer for 5 minutes.

3) Pour the nuts and water into a blender and pulse thoroughly.

4) Parse through a sieve and decant into a kilner jar or tupperware box to store

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