Cashew Almond Cream

The Best Dairy Alternative- Cashew Almond Cream 🙂

Cashew Almond Cream

I bet you cannot find a vegan alternative for cream that is any healthier than Cashew Almond Cream. Just as versatile as a dairy cream, Cashew Almond Cream can be used for Alfredo sauce, coffee creamer or even ice cream. Today I will show you the few simple steps that it takes to create this.

Cashew Almond CreamAs a matter of fact, it is so simple that I did not see the need for a step by step video either. It is that simple! I use it for frosting on cake, as a coffee creamer, salad dressing (with additional prepping) and also in my ice cream recipe (Coming soon…) and I cannot wait to share them all with you. I get the creaminess without the scary cholesterol statistics that you find in heavy cream or half ‘n’ half.

 

I know you all going to love this recipe once you try it. The nutty and creamy consistency is going to pull you in 🙂 I do want to mention that this will take some overnight prep work. So it is better that you make some and refrigerate it. You never know when you will need it.

Ingredients:

  • ½ cup cashews
  • ½ cup almonds
  • 1 cup water

Directions:

Cashew Almond CreamSoak cashews and almonds in water overnight. Peel the almond skins and blend them with cashews with 1 cup water. That is it! Store it in an airtight container and refrigerate.

Cashew Almond cream is ready and will stay fresh for up to seven days in your refrigerator.

Cashew Almond Cream

Cashew Almond Cream

Prep Time: 24 hours

Yield: 1 1/2 cup

Ingredients

  • ½ cup cashews
  • ½ cup almonds
  • 1 cup water

Instructions

  1. Soak cashews and almonds in water overnight
  2. Peel the almond skins and blend them with cashews with 1 cup water
  3. That is it! Store it in an airtight container and refrigerate.
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