Is that weird? Yeah. But, in celebration of our Earth Week(s), we created an asparagus bisque and a fantastic banana rum cheesecake with NO dairy whatsoever.
You really have to try it to believe it. I recently picked up Tal Ronnen's THE CONSCIOUS COOK where I learned to make this miraculous stuff. Take some raw cashews (as much as you need for your chowder or what have you, cup for cup, for which you would like to substitute the dairy) and soak them in water overnight in the fridge. Next day, drain the water, rinse the cashews, then add cashews to enough water to cover them (for thick cream) or to cover them over by an inch (for a thinner cream) in a blender. Blend very well. Voilà! Cream.
Look here:
Before: Soggy Cashews and Water
After: CREAM
LOVELY, FLUFFY, CREAM
After: CREAM
LOVELY, FLUFFY, CREAM
For those of you who need to ask, "Why not just use regular cream?" this entry is not for you. Those of you who need substitutes, care about cutting back on dairy, or just like to experiment in the kitchen, this is tasty, easy to make, and a perfect substitute for several cream-requiring favorites. Tal Ronnen's cookbook has several appetizing suggestions, including a sweet whipped cream for desserts... I think I might be addicted.
No brilliance today. I'm just going to go dream about cashew cream.
No brilliance today. I'm just going to go dream about cashew cream.
2 comments:
:D Finally, something other than whipped soy creamer!!! Thank you Thank you Thank you!!!!
You might be able to actually make a thin, thin cashew cream for your tea if you're into the nuttiness of it all... just add enough water to cover the cashews in your blender by about an inch or more. The thickness just depends on how much water you add. It's freaky, brilliant stuff. I highly recommend that cookbook for you- and where he has a meat substitute, just use what you want.
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