![]() ![]() How to Use This Quick Cashew CreamĬashew cream is the perfect substitute for milk, half and half, heavy cream, or even cheese in a variety of recipes. You'll need to shake or whisk to recombine after thawing. You can freeze in an ice cube tray before transferring the cubes to a freezer container OR freezer in 1/2 cup increments in a freezer meal prep container. You can also freeze cashew cream! I recommend freezing in small amounts so you can thaw the exact amount you need. If you can't find them at your grocery store, Thrive Market is a great resource.Ĭashew cream will stay fresh in your fridge for 4-5 days. Raw, unsalted cashews are the way to go here.Don't give up! Just keep blending until it's really smooth. Be patient! It can take up to 5 minutes to get truly smooth and creamy.(I love the Vitamix!) A food processor or lesser blender will not result in the smooth consistency you're looking for. Use a high power blender for best results.However, if you want it thinner, such as to replace milk in a recipe, add more water. ![]() If you're replacing heavy cream, you'll want a fairly thick consistency and the above 1:1 ratio of cashews to water will work well. Think about what you're trying to replace. Adjust the amount of water based on how thick you want your cashew cream. ![]() Here are some tips for success to keep in mind: They're also a great source of protein and healthy fats! More Tips on How to Make Cashew CreamĬashew cream is super versatile! You can use it in anything from pasta, to soup, to simple dips. Cashews are also high in antioxidants and may benefit weight loss efforts, blood sugar levels and heart health. These nutrients are good for bone health, brain health and immunity. They're rich in copper, magnesium and manganese. Generally thought of as nuts, cashews are actually seeds. You'll notice the only ingredients here are cashews and water…nothing weird to Google! Fortunately, cashews are a great nutritional addition to your diet. (Check out my simple recipes for homemade almond milk and chocolate cashew milk too!) That's why I really prefer to make my own when I'm looking for something to replace dairy. Not to mention, they don't all taste good! It can be completely overwhelming to sort through the options for one you're comfortable with. While you'll find many dairy-free replacements at the grocery store, they sometimes have questionable ingredients. What is the nutrition like in this recipe? Make sure to read below the recipe for additional tips and my favorite ways to use this dairy free staple. I also love coconut milk but it has a stronger flavor and sometimes that flavor doesn't work with a particular recipe.įortunately, cashew cream is super easy to make, rich and creamy without its own distinctive flavor, and an all-around powerhouse when it comes to dairy-free meal prep. That said, I don't want anyone to miss out on decadent, creamy recipes from time to time!Ĭashew cream is one of my favorite hacks for converting typically dairy-filled recipes to dairy-free versions. I know a lot of people choose not to eat dairy, either because of allergies, intolerance, or simply preferring to exclude it for nutritional reasons. Thank you for supporting Prep Dish! As an Amazon Associate I earn from qualifying purchases.ĭairy is always optional on our Prep Dish meal plans. Sure! ( see more vegan breakfast recipes here.Wondering how to make cashew cream? I'll walk you through it step by step, as well as share my favorite ways to use this quick cashew cream! It looks little like the original, but the result is a solid recipe that tastes fabulous and provides a warm and filling breakfast. I have gained so much from this community, and love the collaborations.Īnyway, Baked Pumpkin Oatmeal! I took the Cooking Light recipe and ran with it. Having been a voracious reader of this delicious magazine since high school, it has always been such an honor to be a Cooking Light Blogger. I took some inspiration and guidance from this Baked Oatmeal recipe from Cooking Light magazine. My "just right" baked oatmeal stays in a square - a nice tall square as I envisioned - and yet is sorta soft still. Not too hard - that's just a chewy granola bar?.Not too soft - may as well make regular oatmeal!. ![]() I knew what I wanted my baked oatmeal to be, and I ended up sounding like Goldilocks and the Three Bears: As with every food I obsess over, I already have so many flavor ideas. This Baked Pumpkin Oatmeal is my first baked oats recipe, and I cannot wait to make it again. This Baked Pumpkin Oatmeal with Golden Cashew Cream recipe is the answer when quick and easy is needed, with added turmeric benefit - make ahead for a hearty breakfast all week! ![]()
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