Being dairy free, I tend to use a lot of coconut milk to replace dairy. I use coconut milk regularly in smoothies, baking, and even savory dishes. Last night, for example, I made lamb and liver bolognese and used coconut milk in place of dairy. Gave it a nice richness, mmmm, and doesn’t taste at all coconutty for those who take issue with that.
I came across a cashew cream recipe on MindBodyGreen and decided to give it a go to replace coconut milk every once in a while. HOLY WOW IT IS DELICIOUS. I intended to use it for my morning smoothie, but I ate so much of it I’m not hungry anymore (please let me be hungry soon so I can eat more). You can use this as a base for dairy free cheesecake (just make it thicker), cream cheese, or top desserts with it. Here’s what to do:
Dairy Free Cashew Cream
- Soak 1 cup of raw cashews overnight in filtered water (refrigerate overnight).
- Drain, then put in blender with ~1/2 cup filtered water, ~1/2 tsp vanilla, dash of cinnamon, touch of honey if desired (I think it’s sweet enough as is).
- Blend. You could really add any sweet spices you like (cardamom, nutmeg, etc).
- Add more water if you want it thinner. I like mine thick.
Great substitution for any dairy cream. I’ve made this with almonds too. You can make it savory by adding the juice of a lemon and a splash apple cider vinegar. Let me know if you make it and how you use it!
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