Description
three ways to make dairy free cooking creams!
Scale
Ingredients
Cashew cream:
- 2 cups raw whole cashews + water to soak + 2 tsp salt
- 1/2 cup filtered water
- 2 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp black pepper
Cauli Cream:
- 1/2 head cauliflower (about 2 cups diced)
- 1 small onion
- 2 garlic cloves
- 1/4 inch nub of fresh ginger
- 1/2 cup coconut milk, full fat, creamy part
- 1/2 cup broth
- 2 tbso lemon juice
- pinch salt
- 1 tbsp coconut oil
Coffee Cream (recipe in post)
Instructions
Cashew Cream:
- Place cashews in container & cover with water, mix in salt.
- Soak 3-4 hours. Drain & rinse, drain again.
- Then mix with remaining ingredient list in vitamix, blend until smooth.
- Use prod to keep it moving.
- Don’t stop when it’s almost smooth and you still see little grains, you want it silky!
- Store in air tight container in fridge, up to a week.
- Makes about 2 cups.
Cauli Cream:
- Dice the onion, mince the garlic, ginger, dice the cauliflower.
- Do not mix, set aside.
- In a medium sauce pot heat coconut oil.
- Add in onion, ginger & garlic.
- Sauté for 6 minutes.
- Add in cauliflower.
- Stir occasionally for 6 minutes.
- Add in 1/2 cup broth, 1/2 cup coconut cream, 2 tbsp lemon juice, pinch salt.
- Stir. Lower heat. Cover.
- Simmer until cauli is fork tender.
- Transfer to blender, blend until smooth.
- Makes 1/2 quart.
- Store in fridge.
- Put it on all the things!
Nutrition
- Serving Size: 1/4 cup
- Calories: 172
- Fat: 13g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 5g