Thursday, August 12, 2010

Raw Cashew Cream

The original recipe for this Cashew Cream came from the She Let Them Eat Cake blog.  I thought I was making a non-dairy substitute for sour cream... but this is more similar to peanut butter than anything else.  She talks about both cashew sour cream and sweet cashew cream, so I discovered this is actually sweet cashew cream.  Great spread for breads, and I also have put a tablespoon in the blender when I make my iced coffees (coffee, milk, sweetener, ice) which was very tasty!

Sweet Cashew Cream
1 1/2 cups raw cashews
1/4 cup water
3 Tablespoons lemon juice
4 Tablespoon maple syrup

Place cashews in bowl, add water, and cover.  (I used a pie plate to soak them in, so more of the cashews would be in contact with the water.)  Allow to soak for overnight (or 8 hours).

After soaking, place in food processor along with lemon juice and maple syrup.  This is what mine looked like after a minute.
Keep processing until smooth.  Cover & store in refrigerator.  Use within one week.
I would make this again to use in my No Bake Granola Bars to replace part of the peanut butter.


This post is a part of Pennywise Platter Thursday.

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