If it wasn’t already obvious with the gazillion types of nut milks and dairy-like products on the market today, nuts are pretty much a vegan’s answer to non-dairy living. Cashews, like almonds, are particularly wonderful because they are mild in flavor thus, allowing them to be practical for so many uses. The raw food movement has known this for a long time. If you’ve ever had cashew cheese, cashew cheesecake, or cashew based ice cream you also know just how many outrageously delicious things this little nut can do. So here’s a basic recipe for an ingredient I will be using quite a lot of soon. If you have a recipe in mind that requires “heavy cream” this is all you’ll need.
(makes about 3 1/2 cups)
2 cups whole raw cashews (do not use cashew halves, they are too dry)
Rinse the cashews well with cold water. Place them in a bowl or Tupperware container with just enough water to cover them. Cover and refrigerate overnight.
Next day, drain the cashews and rinse them under cold water. Put them in a blender with enough cold water to cover them by about one inch. Blend on high for a few minutes until completely pureed. If you are not using a high speed blender, like a VitaMix, you will have to strain the cream through a fine mesh sieve to get rid of the small pieces.
For thicker cream, use less water in the blender. Try using just enough water to cover the cashews.
Refrigerate until ready to use.