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Calgary Avansino's Cashew cream
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Calgary Avansino's Cashew cream
Ingredients
310g cashew nuts
Water to cover
Method
1. Take 310g of cashews (to make about 710–950ml of cream), cover with water and leave to soak overnight or for as many hours as possible.
2. The next day, drain and rinse the nuts, then pop them into a high-powered blender or food processor, and cover the nuts with 2.5cm of water. The more water you include, the less thick and creamy it will be.
3. Add 1tbsp of lemon juice for added kick, then whizz it all together. It will be done when it’s completely smooth. Stir this cashew cream into absolutely any soup you’re making at the end – it will be rich and delicious.
Comments
This recipe was first published in February 2016.
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