How to make Cashew Lime Cream

-

Written by McDonald, T.  |  Date 3rd of October 2022    

If you are looking for a blob of something to go on your chilli, this is it!  This cream is great for curries, chilli, bolognaises or anything else you fancy, even pancakes and desserts.  It is very easy and quick to make once the nuts have soaked.  Keeps in the fridge for 5 -7 days.

Makes 1 small bowl

Ingredients

  • 1/4 cup of cashew nuts
  • Juice of 1 lime
  • Zest of 1 lime
  • Salt 1/8 tsp for the brine to soak the nuts in
  • Enough water to cover the nuts
  • 1 tsp of garlic paste (Leave out if you intend to use it for desserts)
  • 1 tbsp of chopped onion (Leave out if you intend to use it for desserts)
  • 1 tsp of nutritional yeast with B12
  • 1 and 1/2 coconut oil
  • Pinch of Italian herbs (Leave out if you intend to use it for desserts)

Method

  1. Soak the nuts overnight in salt water.  If you are pushed for time, 3 hours should be fine.

  2. Drain the nuts, but don't throw away the brine. 

  3. Add the nuts to a blender with the lime juice, lime zest, coconut oil, garlic paste, onion, nutritional yeast and herbs.  Blend on a low setting for about a minute and then a high setting for about another minute.

  4. Pour into a small bowl and allow to set for 2 hrs, or pour it straight onto something. 

Cashew nuts in brine


The cream before going in the fridge.


Results

Very moreish!


I hope that you liked this blog and if you do try this recipe, please let me know how you got on and what it turned out like. You can leave a comment in the comments below.

 


Location: United Kingdom

Comments

Post a Comment

Popular posts from this blog

Vegan Yorkshire Puddings

-
Image
Written by  McDonald, T.    |  Updated 24th of March 2024 Yorkshire puddings are a tasty part of Sunday dinner in the UK not to mention Christmas and Easter.  With this in mind, a vegan alternative is required to satisfy the patriots dinner plate.  I looked for a long time and tried many different recipes, but in the end I had to alter the best basic vegan recipe to make it perfect.
Read more

Viking Skause

-
Image
Written by McDonald, T.   |  Date 12th of December 2022 Abstract  Skause is a Viking stew, which contained, boiled meat, vegetables and Mead , an alcoholic drink made from fermented honey and included spices (What Viking Diets Were Really Like, 2021).  I wanted to make something vegan that a meat eater would think of trying.  Being as meat eaters, especially men, see themselves as being a little on the wild side, I needed something that would appeal to the old world fun vibe.  So, when I was looking through old recipes for inspiration, the Viking food immediately jumped out at me.  Bearing in mind I need to appeal to both vegans and especially non-vegans, the mock meat had to be good.  Unfortunately, the mock meat I intended to use, Naked strips, was not available, so I had to improvise.  This resulted in the idea to add three different types of mock meat to the dish.  I struggled to find suitable mock meats at such short notice. ...
Read more

The Price of Ignorance

-
Image
By T. McDonald . | Date 1st of November 2019 | Updated on 15th April 2021 Ever woke up and thought, ‘Is this it?’ Have you ever been plagued with the idea that something is wrong with the world or your life; something you can’t quite put your finger on? If you have seen the matrix, you may be aware of the famous quote about having a splinter in the mind. Something in life is wrong and that thing is the price of ignorance. Something in life is wrong.  The fictional character Morpheus from the movie The Matrix (1999) explains: ‘ …there is something wrong with the world. You don’t know what it is, but it is there like a splinter in your mind… ’ So, what is it that is troubling people so much that it comes out in modern media and common sayings?  To answer that question, we must first look at what we are. We are animals. Animals need to find resources by which to sustain themselves and humans are no different. Notably, many people also have pets ranging from dogs and...
Read more