Vegan Cream 2 ways:
JUST CASHEWS:
WHAT YOU WILL NEED:
- ½ cup cashew nuts(or sunflower seeds for cheaper version)
- 1/2 cup water
- ¼ teaspoon salt
HOW TO:
Soak the cashews(or sunflower) overnight or for 4 hours;
Rinse the soaking water and blend the cashews(or sunflower seeds), salt and the ½ cupwater in a high speed blender or food processor;
You can store it in the fridge for 5 to 7 days or freeze in ice cube mold to use in sweet and savoury recipes as a cream replacement.
CASHEWS AND YAM/TARO :
WHAT YOU WILL NEED:
- 1/4 cup cashew nuts(or sunflower seeds for cheaper version)
- 1 yam/taro
- 1 cup water
- ¼ teaspoon salt
HOW TO:
Soak the cashews overnight or for 4 hours;
Peel the yam/taro and cut in pieces. Cook it in double its volume of boiling water until it is soft, about 20 minutes
Blend the cashews(or sunflower seeds), cooked yam, salt and 1 cup of water in a high speed blender or food processor;
You can store it in the fridge for 5 to 7 days or freeze in ice cube mold to use in sweet and savory recipes as a cream replacement.
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