AuthorJen BookerThis is great to add to all sort of recipes that call for a cream, or as a side for chilli, curry etc.
Boil the cashew nuts in plenty of water for 20 minutes
Blitz the cashew nuts in a blender with the 100ml water for 2 minutes until smooth
For a thinner cream add more water (or some wine for a lasagne type white sauce)
For sour cream add lemon juice, cider vinegar and salt to taste as you blend
Keep tasting as you blend to ensure the right taste for you!
Ingredients
Directions
Boil the cashew nuts in plenty of water for 20 minutes
Blitz the cashew nuts in a blender with the 100ml water for 2 minutes until smooth
For a thinner cream add more water (or some wine for a lasagne type white sauce)
For sour cream add lemon juice, cider vinegar and salt to taste as you blend
Keep tasting as you blend to ensure the right taste for you!
Great addition to the super bean chilli!