gluten-free, dairy-free, egg-free, vegan, soy-free, cane sugar-free
Okay. So I’m not the inventor of the famed “cashew cream.” However, I thought it would be beneficial to post a recipe for it because I’ve never come across one myself. Sure, I’ve gone to enough vegan restaurants featuring this mysterious ingredient, and read enough blog posts suggesting the featured recipe would “work well with cashew cream!” But have I ever actually read the words: “Here is how to make cashew cream?” Nope.
No problem, though. As we know, I like to play mad scientist in the kitchen. So, I simply took my favorite recipe for cashew milk and made some adjustments.
The key? The vita-mix. I cannot adequately express how in love I am with my vita-mix.
It makes magic happen. And it has revolutionized my kitchen. It is a beacon of hope in my gluten-free, non-dairy, egg-free existence.
In other words, the best description that comes close to doing it justice: Harry Potter. My vita-mix is Harry Potter. Done.
The bittersweet truth is that one cannot make quality nut milk without Harry. No other blender is fast enough. No other blender blends into perfectly blended perfection. The first time I made cashew milk, I used my vita-mix on one of the lower speeds. Why? Because I was stupid. Afraid of the vita-mix’s sheer power. The milk that splashed onto my granola that morning was a disappointment. Gritty. The second time I made cashew milk, I did not make the same mistake twice. Highest speed possible. 30 seconds. Victory.
Best non-dairy milk I’ve had to date.
I could not believe how creamy it was! Why haven’t non-dairy milk companies jumped on the cashew milk bandwagon yet?! What is wrong with them?! Maybe the answer is due to this other sad truth: the vita-mix is expensive.
But look at it this way: if purchasing human beings was not an inhumane, taboo, criminal injustice… how much money would you pay to BUY HARRY POTTER?! I would pay… all my money. To own him. Keep him in a cupboard under MY staircase. And by “cupboard under my staircase,” I actually mean “perpetual, never-ending hug.”
That is the only sufficient justification for purchasing a vita-mix. And if you (sadly) have no idea what is special about the 19th of November, do not despair. I will (eventually) generate another metaphor equally apt at communicating the glory of the vita-mix, though ’twill be a feat of Herculean proportions if I am able to do so.
In the meantime, go unearth every recipe involving cream you once mournfully set aside as you embarked on your dairy-free lifestyle, and start resuscitating each one…
Well, that’s what I did, at least.
1 cup raw cashews
1 2/3 cups water
1/2 tsp agave nectar, honey, or sweetener of choice
1) Soak cashews in water overnight or for 7+ hours.
2) Drain cashews in colander. Rinse well.
3) Place cashews and 1 2/3 cups water in vita-mix. Blend on highest speed for 30 seconds.
4) Add salt and sweetener. Blend another 30 seconds on highest speed.
5) Store in airtight container in fridge. Keeps for up to one week!