This is a simple recipe but difficult to get just right. You need a good blender and some finesse.
I made the cashew cream to go with a vegan pumpkin pie I took to a Thanksgiving Potluck in 2007 and again in 2008, though it’s delicious on anything sweet.
Recipe:
2 cups raw cashew pieces (I keep them in the freezer)
Juice of one small lemon
2 teaspoons vanilla extract
Pinch of salt
Dash or two of white stevia powder (or use a another sweetener if you prefer)
Soak the cashews overnight (anything between 4 and 24 hours is fine).
Drain and rinse the nuts and blend them with as much water as they need. You may need to do this in several batches.
Michael & Miriam blend the cashews
Add the rest of the ingredients.
Keep blending, then stop and use a spatula regularly to get it all. Make sure it is very smooth. Don’t be afraid to add water, but taste the cream frequently to make sure you aren’t over doing it. If the blender is strong, the nuts will cream up and absorb the extra liquid. If not, you’ll have a somewhat gritty cream (which won’t take too much liquid, so be aware) but it will still taste good.
Finished cashew cream
Serve as you would whipped cream. It will keep in the refrigerator for several days.
Cashew cream over pumpkin pie
Note: Recipe rewritten with new pictures 11/08.
7 responses so far ↓
1 Vegan Pumpkin Pie | Norwitz Notions // Feb 1, 2008 at 5:48 pm
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7 Vegan Pumpkin Pie | Norwitz Notions // Oct 25, 2009 at 2:38 pm
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