When life gives you lemons- or a failed batch of Paleo Peachsicles that I was dying to share with you- you can make a batch of addictive, creamy cashew goodness with the best of seasonal stone fruit instead!
Today’s super-quickie food idea for all of you… even the Gluten-free, Dairy-free, Paleo, Vegan and/or SCD folks out there…. is the magic of cashew cream with seasonal fresh fruit.
Cashews are super high in iron & magnesium, two things that lots of people- and especially women- are often lacking. When I am craving these nuts, I know it’s time to relax more and eat up a storm of iron-rich greens and beets and yes, cashew cream!
Toss some raw cashew pieces in a bowl and cover them with water. As many as you want. I tend to make this a few cups at a time. Soak these for a few hours (or overnight in the fridge) and then they turn into cream:
In a blender : add the cashews with the soaking water rinsed and drained off, a tablespoon of honey for every cup of cashews, 1/2 tsp of pure vanilla extract (or half a bean) for every cup of cashews, and a healthy shake or two of sea salt (*vital). Whir around in a blender, adding a a tiny bit of water and then more to keep it blending and help it get to a pour-able, creamy consistency. You can adjust the honey and vanilla as need be. If you are in the mood to get very rich and luscious, add a teaspoon of coconut oil per cup of cashews. If you want to brighten it up, add the juice of half a lemon.
I like it plain and sweet.
Now, you have a cashew cream that, when refrigerated, is disarmingly luscious. You can add this to berries, pour over fresh figs, peaches, nectarines… You can also add this to smoothies and super-dilute it to make a quick cashew milk for granola and cereal.
Also, if you cut down on the honey, you can stir this into veggie soups and sauces to make them far more rich and delicious without adding cream or flour.
I love simple luxuries, don’t you?! xoxo Dana
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