A Lifestylye Blog

Monday, November 27, 2017

Dreamy and Delicious Dairy-Free Cashew Cream

My body and gut (digestive system) experienced an odd, debilitating pain and aversion to dairy about 7 weeks postpartum (after having Chaya). Most likely due to leaky gut. My heart was crushed as I was a dairy fiend! I loved yogurt, cheese, frozen yogurt, whey protein, butter and all the good stuff that dairy seems to be hidden in- which is a lot! I missed my creamy treats and also my easy protein snacks. Being able to grab a yogurt or string cheese in the evening to add some more protein to my day was no longer an option. 

I had to get creative and searched blogs and recipes for weeks and months to find suitable and palatable alternatives that were not heavy-laden with a ton of chemicals and preservatives. I experimented with many different dairy-free cheeses- most not that great- but found Miyokos Creamery after an employee at the Sacramento Natural Foods Co-Op suggested I give their mozzarella a try for a homemade pizza I was making for dinner that night. It was amazingly delicious! From there, my mind and tongue were introduced to the power of cashews. They are so versatile and can be used for both savory dishes and sweet treats. They can be aged and cultured to mimic cheese or they can be blended to make sauces, ice cream, whipped toppings and more. They assimilate the flavor of any dish they are placed in without being too overpowering and yet still provide great texture and body. I've found them to be a fantastic alternative to dairy even for those who are not dairy-free or experiencing any allergies or intolerance. Any opportunity we can get to incorporate more plant-based foods in to our lifestyle is always good and beneficial. Cashews are a great source of heart healthy mono-unsaturated fats, and are chock full of many vitamins and minerals that support blood, bone and immune health like copper, magnesium, and Vitamin K. See below for more pictures and the recipe details!

I soaked 1 1/2 cups of cashews overnight before starting this recipe

My little helper for the day

1 1/2 cups raw cashews
1/2 cup 100% organic real maple syrup
1 teaspoon vanilla extract

Preparation: Soak cashews for at least 4-6 hours or overnight in bowl with cool water. Then drain water from cashews and place into a blender. A blender works best for creating this type of cream vs using a food processor. Add maple syrup and vanilla extract and set to "blend" or "whip" setting on high to create smoothest texture. Blending may take up to 5 minutes for cashews to completely silken. The cream should feel smooth when rubbed between your fingers. If still grainy, try adding a tablespoon of water at a time and blend a few more minutes until texture is smooth. Once completely smooth, serve immediately or place into airtight container and store in the refrigerator for up to 7-10 days. Enjoy with your favorite warm pie, with a piece of dark chocolate or by itself!

Bon Appetit!


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