Basic Recipes

Cashew cream // sour or sweet

Cashew nuts can be used in so many different dishes. Including these two creams. Grab some nacho chips and dip. Mix it with your warm oatmeal in the morning. Spread it on bread, use it as a frosting for your favourite cake. Whatever you do, crush your cashews. And enjoy prepping and eating these two recipes. Do you have any more dip-tips to go with these cream mix’s?


Cashew cream sour

cashew cream.png

Ingredients:
– 120 ml (1/2 cup) oat milk
– 60 g (1 cup) unroasted/unsalted cashew nuts, soaked in hot water for 1 hour
– 10 g nutritional yeast flakes
– 2 garlic gloves
– 1 tbsp lemon juice
– 1 tsp white miso paste (can be found at the nearest toko)
– 1/2 tsp apple cider vinegar
– 1/2 tsp dried herbs of choice
– 1/8 tsp mustard
– nutmeg (to tate)
– salt & pepper (to taste)

extra needed: high speed blender, measuring cups&spoons, knives, cutting board, scale
serves: multiple portions

Instructions:
Blend the oat milk together with the nutritional yeast, garlic, lemon juice, miso paste, vinegar and mustard in a high speed blender.
Drain the soaked cashew nuts and blend again. Start slow, and bring up to speed ones the nuts start to crumble (will take a few minutes).
Taste the flavour in-between and add nutmeg, salt or pepper.
Once done, pour in a mason jar and add the dried herbs.
Store in the fridge for 3-5 days.


Cashew cream sweet

Ingredients:
– 60 g (1 cup) unroasted/unsalted cashew nuts, soaked in hot water for 1 hour
– 120 ml (1/2 cup) oat milk
– 3 tbsps agave/maple syrup
– 2 tbsps lemon juice
– 1/2 tsp vanilla bean/extract
– 1/8 orange extract
– orange zest of 1 orange
– pinch of salt

extra needed: high speed blender, measuring cups&spoons, knives, cutting board, scale
serves: multiple portions

Instructions:
Blend the oat milk together with the maple syrup, lemon juice, vanilla bean, orange extract and pinch of salt in a high speed blender.
Drain the soaked cashew nuts and blend again. Start slow, and bring up to speed ones the nuts start to crumble (will take a few minutes).
Taste the flavour in-between and add any extra sweetener if you prefer.
Once done, pour in a mason jar and add the orange zest.
Store in the fridge for 3-5 days.