Cashew Cream
Cashews provide plant protein, fats, and a mild nutty flavor. Soaking and blending twice create a smooth texture, while psyllium helps the cream thicken. Once chilled, it works well as a topping or filling.
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Inventory: Blender
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Servings: 6 (1 serving ≈ 100 gram)
Digestion time: 2 hour
Soak the cashews (100 g) in cold water overnight, then drain and rinse the nuts.
Blend the cashews with the water (500 g) until smooth. Add psyllium (1 g), stevia (to taste), and vanilla (to taste), then blend again.
Pour the mixture into a saucepan, bring it to a boil, and reduce over low heat for about 3 minutes, stirring constantly.
Remove from the heat, blend the cream with an immersion blender, cool it, and refrigerate.
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