WWW.FREI-STYLE.COM3 basic recipes with cashews - milk, sweet cream and sour cream
Ingredients
Cashew milk:
- 100 grams of cashew nuts
- 500 ml (2 1/8 cup) of water
- Pinch of cinnamon
- a little vanilla paste/extract
- optional: dates
Sour cream:
- 200 gr (7 oz.) cashew nuts
- 2 tablespoons of lemon juice
- 10 tablespoons water
- 1 tsp apple cider vinegar
- 1/2 teaspoon salt
- pepper
Sweet cream:
- 150 grams of cashew nuts
- Juice of 1 - 1 1/2 oranges
- 1-2 tablespoons of maple syrup
- cinnamon
- 1 tbsp neutral oil
- 1 tsp apple cider vinegar
Instructions
Cashew milk:
- 1.Soak the cashew nuts overnight, then pour off the soaking water the next day and rinse them briefly
- 2.Add to a high-speed blender with the other ingredients and blend for 1-2 minutes
- 3.Pour into a clean bottle and keep in the fridge for about 3-5 days
Sour cream:
- 1.Soak the cashew nuts overnight, then pour off the soaking water the next day and rinse them briefly
- 2.Add to a blender with the other ingredients and blend until you get a smooth cream
- 3.Keeps for about 3-5 days in the fridge
Sweet cream:
- 1.Soak the cashew nuts overnight, then pour off the soaking water the next day and rinse them briefly
- 2.Add to a blender with the other ingredients and blend until you get a smooth cream
- 3.Keeps for about 3-5 days in the fridge
Notes
Tip from my kitchen: just remember to soak the cashews overnight – and if you forget, simply cover them with boiling water and let them sit for 15–30 minutes. A good blender is key so no little bits remain and everything turns out lovely and creamy. The sour cream is my favorite for wraps, dips and salads, while I use the sweet cream as a frosting or in desserts. All three keep in a clean jar for about 3–5 days in the fridge.
Nutrition per serving: 90 kcal
MY NOTES
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