What is cashew cream?
It is often used as a replacement for dairy products in vegan foods, cashew cream is a creamy result of a combination of cashew and water in a blender. The cashew cream is simple and is often used in desserts or as a coffee cream. This cream, ideal for vegetarians, raw food enthusiasts and individuals with intolerant lactose, work well in boiled or baked recipes or as a chilled dressing for gifts. Other raw nuts or seeds, especially almonds, can also be included in the cream. Although it is often not found in grocery stores, the prepared cream can sometimes be found commercially, especially in shops that specialize in vegan or raw foods. It can also be ordered online.
, so that the cashew nuts, nuts rinse for the first time, then place in cold water and leave to soak overnight. Alternatively, they can be cooked in water or juice for several hours before cooling. Uncooked cashews shab they do not have much taste, so depending on what the cream is used forYou can be added another aroma such as juice.
As soon as the cashew is soaked, they are rinsed again and then placed in a blender with fresh water, where they are mixed until it is completely smooth. This process usually takes several minutes. Then the cream may be tight to ensure that all remaining cashew pieces are removed. The thickness of the cashew cream is very variable, depending only on the amount of water added to the blender. This technique creates an ordinary cream ideal for cooking.
If a tastier cream is required, cashews are often mixed with fruit juice, sunflower or coconut oil and vanilla. Some recipes can give up juice and oil and rely only on vanilla to add aroma. However, if fruit juice is used to cook cashew, it is usually left for use in a mixture.
how to taste it can be in a mixture. Other spices such as cinnamon orAbout ginger. The flavored cashew cream is most often used as a dessert watering or as a coffee cream.
Case cream is richer than soy milk, popular vegan milk alternative. It also works better when cooking or baking, especially in reductions, because it behaves more like milk or milk cream. Unlike soy milk, the cashew contains a lot of fat, which gives it a creamy texture. When it warms up, the water evaporates and leaves the fat behind, as is the milk cream. Soy milk contains no fat, so this process does not occur.