This cashew cream recipe is such a crowd pleaser and makes our savoury dishes look and taste great. Add a drizzle of this cashew cream to your savoury meal of choice, or omit the salt and add a dash of maple syrup, brown rice syrup or vanilla bean for a sweet cream.
Cashews are a rich source of zinc, magnesium and copper, which assists in the production of collagen and improves your skins ability to repair.
For an activation soaking method, soak the cashews overnight in warm water to activate them (making them easier to digest), ideally do not soak for longer than 6 hours.
For a quick soaking method, place the cashews in a heat proof bowl and cover them with boiling water for about 20 minutes or until they are soft and swollen.
1 cup of raw cashew nuts
3/4 cup of water
1/4 teaspoon of good quality salt like Celtic seal salt
1/4 teaspoon of garlic powder (optional)
After soaking the nuts, drain and rinse well using fresh water. Place them in a high speed blender or nutri-bullet, along with the water, salt and garlic (if using), and blend on high until smooth. Store in an air tight container in the refrigerator for 4 days.