TASTE & TEXTURE - This vanilla cashew cream is so good, that even non-vegans have said that the cream texture and tastes much better than any dairy cream they have eaten. You can make your cream thinner by adding more water or thicker by adding thickeners such as Xanthan Gum or Guar Gum.
Blender - Good news! You do not need a powerful high-speed blender for making this thick cream. Just soak your cashews for at least 8 hours in a standard glass blender (I prefer glass or stainless steel rather than chemical leaching plastic*) will turn it into a smooth cream.
*I call plastic high-speed blenders, "Plastic Scrapes and Teflon Flakes", since the food, spinning at up to 300mph, is scraping the plastic sides, while flakes of Teflon come off of the blade assembly! According to independent studies, BPA-free blenders are not truly BPA free. To avoid toxic chemicals from plastic leaching into your food, we recommend using a glass jar blender without plastic on the bottom (both the Oster Pro 1200 and Dynablend Clean DB-950 have glass containers and have stainless steel on the bottom). Click here to watch our videos for more details.
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