Cashew Cream & Cashew Crème Fraiche

     Cashew cream is a vegan staple and a real delight for anyone who can not have dairy products. Chef Tal Ronnen, has a recipe in his cook book, The Conscious Cook, and uses it for many of his recipes. I'm not sure if he is the original creator but for the many recipes on the internet, I see references to his recipe. Below is his recipe halved as I find a half recipe is good for my general needs. I would rather make a smaller batch and use it fresh.

Cashew Cream
Makes about 1 1/2 - 2 cups thick cream,
you can add more water to make a thinner cream

Ingredients:
1 cup whole raw cashews
water
pinch of salt
1 t. pure maple syrup

Directions:

1. Place the cashews in a bowl and cover with cold water. Cover the bowl and put in the refrigerator over night or soak at least 8 hours. The long soak is necessary for making the cream.

2. Drain the cashews and rinse. Put the cashews in a blender and cover with cold water a little higher than the cashews, about 1/2 inch. Add a pinch of salt and 1 t. pure maple syrup. Blend a few minutes until very creamy, stop and scrap the sides as needed. If you want a thinner cream then add water, a little at a time until desired consistency.

Store in the refrigerator for about 2-3 days. Although it can be frozen for up to six months, I find it best to use it fresh as freezing will change the consistency of the cream.

To make Cashew Crème Fraiche:

To 1 1/2 cups of Cashew Cream whisk in 2 tsp. apple cider vinegar. If you want a stronger flavor, add additional apple cider vinegar, 1 tsp. at a time.