Cashew cream is one of my favorite live foods. Cashews are one of those nuts that don’t require an overnight soaking period (1-2 hrs is what I typically do), and are super creamy. Add a handful (soaked) to any soup + Vitamix to make it “cream of”.
Cashews are an excellent natural heart health whole food. The high levels of magnesium help protect against high blood pressure, + high antioxidant content. They’re also rich in iron, phosphorus, selenium, copper and zinc. They are also a good source of protein with about 5g/ounce. To read more about the health benefits of this delicious nut, click HERE.
BASIC CASHEW CREAM
STEP 1- Soak ~1 cup raw, unsalted cashews for 1-3 hrs.
WHY? When nuts/seeds are soaked and/or sprouted in water, the germination process begins and the nut is awakened from a dormant state. Active and readily available amounts of enzymes, vitamins, minerals, proteins and essential fatty acids begin to be activated and multiply exponentially. Enzyme inhibitors are released along with other toxicities, thus why you always want to rinse well after soaking. Read more HERE.
Step 2 – rinse well, put in the Vitamix. add water – just enough to barely cover the cashews. Add juice of one lemon, 1/2 tsp sea salt.
Blend on high until well pureed. Add more water if needed, enough so the vitamix can do it’s thing. Refrigerate, it will thicken as it chills. You can use as sour cream, yogurt, cream cheese, etc. Flavor it with lemon rind, lime rind, fresh pepper. For a dessert topping, sweeten with a couple dates or maple syrup and some lemon rind, little vanilla.
Store in the fridge in a pint size mason jar, usually good for 3-5 days.
For an ALFREDO CREAM SAUCE twist, add lemon zest, 1 Tbs apple cider vinegar, pinch of sea salt, fresh ground pepper to taste.
Sautee onions or veggies of your choice in a skillet (carrots, broccoli, onion, red peppers etc) – I like coconut oil. Once caramelized, add the cashew cream and stir until well heated. Add noodles & toss gently until warmed. Serve.