Cashew milk is a staple in our home. I make it every week and use it in smoothies, sauces, quiche, ICED COFFEE (come to Mama!), really any place that milk or half-and-half is called for.
Cashew cream has a thicker consistency – more like heavy whipping cream. I use it in place of cream for sauces like Chicken and Veggie Alfredo and Chicken with Mushroom Wine “Cream” Sauce.
Cashew Milk (Paleo, dairy-free)
Author: Jen - my BIGFAT grain free life
Ingredients
- 1½ cups raw cashew pieces, soaked 3-6 hours
- 4½ to 5½ cups filtered water
Instructions
- After soaking, drain cashews and toss into blender. Add filtered water.
- Start blender on low, then increase to high and blend several minutes.
- Cashews will go through a grainy stage but after a few minutes will change to a silky texture.
- Store in a glass container with a lid in the fridge 3-5 days.
- Shake well before using.
Cashew Cream (Paleo, GAPS, SCD, dairy-free)
Author: Jen - my BIG FAT grain free life
Ingredients
- 1½ cups raw cashew pieces, soaked 3-6 hours
- 1½ cups filtered water
Instructions
- After soaking, drain cashews and toss into blender. Add water.
- Blend on low, then quickly turn blender to high and blend for several minutes.
- Cashew cream freezes well (think popsicles).
- I like to pour the cashew cream into small glass mason jars and then freeze. Its a breeze to take one or two out the night before to use later in recipes like Chicken and Veggie Alfredo.
