I know there are variations on this that use just cashew nuts soaked in water. However, this is quite a sweet creme (cream?), definitely suitable for replacing dairy cream in a dessert or a cake.
When made it’s quite like a pouring cream in its consistency. But if you leave it in the fridge for a few hours (in fact, keep it in the fridge once made) it’ll firm up properly.
I was taught to make it like this on the Vegan Toolkit cookery course and it tastes fantastic.
Mrs_PeverilBlog was very forthcoming in her praise for this. We had it with blueberry & lemon puff pastry pockets (recipe to follow!) and it was devoured!
- 150g cashew nuts, very finely ground
- 225g silken tofu
- 3 tbsp castor sugar
- 3 tsp vegetable oil
- 1 tsp vanilla extract
- 4 tbsp soya milk
- Chuck all the ingredients in a blender.
- Whizz it all together until thick.
This recipe is copyright © The Vegetarian Society 2015
Note: there are three variations of this that spring to mind:
- Chocolate version: Add a tablespoon or two of cocoa powder to the mix
- Coffee version: mix together one tablespoon of hot water and a teaspoon of instant coffee in a cup (or use a single shot of espresso), then add to the blender
- Amaretto version: Add one or two tablespoons of amaretto liquor to the mix. The almond flavour of the amaretto works really well with the cashew nuts in the crème.
The alcoholic version would probably work equally well with whiskey or brandy instead of amaretto, but I haven’t tried those yet.
Like this? Try these recipes next:
Bakewell Tart (vegan, dairy-free and damn delicious)
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