Best Cashew Creamregular And Thick Recipes
CASHEW CREAM(REGULAR AND THICK)
Cashew cream stands in for dairy in a variety of ways. In the raw food world, it is used for lots of desserts. When you cook with it, it can be so much more-from cheese filling in ravioli to heavy cream in soups. It can be stored 2-3 days in the fridge and can be frozen for up to 6 months(although when defrosted it can be a little lumpy, so pulse in blender a few times to smooth it out before using it). The trick is to use raw cashews. They have no flavor of their own, they are just a vessel for fat and creaminess. Because it has a nice fat content, cashew cream reduces in a pan even faster than heavy cream. Cashews need to soak overnight, so don't skip this step. This is from The Conscious Cook by Tal Ronnen. Chef Tal was a former meat eater that now applies traditional French culinary techniques to meatless cuisine. He shows that avoiding meat and dairy does not mean sacrificing taste or satisfaction. Enjoy!
Provided by Sharon123
Categories Fruit
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 2
Steps:
- Put the cashews in a bowl and add cold water to cover them. cover the bowl and refrigerate overnight.
- Drain the cashews and rinse under cold water. Place in a blender with enough cold water to cover them by one inch. Blend on high for a couple minutes until really smooth. Strain the cashew cream through a fine mesh sieve(unless you have a high speed blender such as a Vita-Mix).
- To make thick cashew cream, reduce the amount of water in the blender, so that the water just covers the cashews.
- Makes about 2 1/4 cups thick cream or 3 1/2 cups regular cream.
BASIC THICK CASHEW CREAM
This is a delicous cashew cream that can be used to replace sweetened condensed milk, or used as a luciously thick dessert topping. You'll find ways to use it... It comes from a cookbook called Vegan Chocolate by Fran Costigan. She's a dessert genius and I highly recommend her book!
Provided by Wish I Could Cook
Categories Dessert
Time 4h6m
Yield 1 3/4 cups
Number Of Ingredients 5
Steps:
- Drain the cashews and put them in a blender. Add the water and maple syrup and vanilla. Blend until the cream is perfectly smooth.
- Add the guar gum and blend for another minute and a half.
VANILLA CASHEW CREAM
Thsi is a delicious non-dairy cream topping for your favorite pies. I made this for Thanksgiving 2009 to serve with my pumpking and apple pies, and it was AMAZING! Please only use RAW cashew pieces, roasted or salted cashew pieces will make this too dark and taste more like nuts rather than cream. This can but put into the freezer for 10-15 mintues before serving to increase its thickness. You can soak the cashews in the water ahead of time to soften them a bit, but it is not necessary.
Provided by Kozmic Blues
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 6
Steps:
- In a high speed blender, blend the cashews and 1/4 cup water until combined.
- Gradually add the remaining 1/4 to 1/2 cup water as you begin to form a thick cream and the mixture is smooth (no tiny pieces of nuts).
- Slowly add the oil in a thin stream until the cream thickens.
- Blend in maple syrup, vanilla and salt.
- Chill in the fridge for at least 1 hour. The cream with thicken substatially when chilled.
CREAMY CASHEW CHICKEN CURRY
Mooove over, real cream - this curry is made rich and creamy with (cow-free) cashew cream, which is remarkably similar to heavy cream in appearance, taste, and in-sauce behavior. In fact, cashew cream actually thickens up faster. You won't need anything too exotic, besides maybe garam masala, to make this straightforward recipe. Garnish with whole cashews, lime wedges, and cilantro. Serve with rice, garlic naan, or both!
Provided by Chef John
Categories World Cuisine Recipes Asian Indian
Time 4h50m
Yield 8
Number Of Ingredients 20
Steps:
- Mix salt, cumin, coriander, paprika, cayenne, turmeric, and garam masala together in a small bowl.
- Cut a chicken thigh in half lengthwise along the crease. Halve the thicker portion to end up with three 2-inch pieces. Repeat with remaining chicken thighs.
- Transfer chicken to a bowl. Add oil and about 1/2 of the spice blend; mix thoroughly. Cover with plastic wrap and marinate in the fridge for 4 to 12 hours.
- Heat 1 tablespoon butter in a large pan over high heat until melted and golden brown. Add the chicken in a single layer. Cook until browned, 4 to 5 minutes per side. Return chicken and accumulated juices to the bowl.
- Heat remaining butter in the same pan over medium-high heat. Add onion, remaining spice blend, tomato paste, garlic, and ginger. Cook and stir until fragrant, 2 to 3 minutes. Pour in chicken broth and bring to a simmer. Add the chicken and any accumulated juices.
- Combine water and cashews in a blender; blend on high speed until very smooth. Stir cashew cream into the pan. Reduce heat to medium and simmer until flavors blend, 15 to 20 minutes. Stir in green onions and cilantro; taste for seasoning. Squeeze in lime juice.
Nutrition Facts : Calories 287.4 calories, Carbohydrate 9.4 g, Cholesterol 76.8 mg, Fat 18.5 g, Fiber 1.9 g, Protein 22 g, SaturatedFat 5.4 g, Sodium 823.9 mg, Sugar 2.2 g
WHIPPED CASHEW CREAM
This yummy cream stands in for dairy whipped cream. Adapted from Chef Tal who wrote The Conscious Cook. The raw cashews have no flavor of their own, thyr'e just a vessel for fat and creaminess.
Provided by Sharon123
Categories Fruit
Time 5m
Yield 2 cups, about
Number Of Ingredients 4
Steps:
- Place the cashew cream in a blender and add agave nectar, vanilla, and 1/4 cup water. Blend until completely combined.
- With blender running, slowly drizzle the coconut oil in through the hole in the blender lid. Blend until emulsified.
- Pour into a bowl and chill in the refrigerator, covered, for 2 hours.
- Stir before serving.
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