Dairy-Free Cashew Beverage Creamer

You can make many delicious healthy dairy free substitutes

using cashews.  I’ve added some below. Here’s a dairy-free

coffee creamer that beats all other non-dairy creamers. The

cashews lend a hint of natural sweetness. For sweeter cream

without sweetener add a date (or date honey) to the mix.

PLUS: Cashew Cream Cheese
and Sour Cream (below)

Dairy-Free Vegan Cashew Cream
For Beverages and Cashew Whipped Cream
for desserts

Makes about 1 cup

Ingredients

For basic, all-purpose cashew cream:

1 cup raw, unsalted cashews

2 1/2 cups water, divided

1/8 teaspoon kosher salt

         ============

For sweetened cashew cream:

1 cup raw, unsalted cashews

1 dried. pitted Medjool date,
or date honey (2 tsps. or to taste) 

2-1/2 cups water, divided

1/8 teaspoon kosher salt

                  ================

Instructions

For ease of making, Soak the cashews:

Place the cashews (and date, if using) in a medium

bowl and add 2 cups of the water. Set aside uncovered at room

temperature for 10 to 12 hours. The cashews are ready when they

break apart when pressed between two fingers.

Drain and rinse, and add fresh water:

Drain the soaking-water from the cashews.

Add the rinsed cashews (and date,  or lemon, if

using), remaining 1/2 cup water, and salt to a blender.

Blend into cream:

Blend on high speed until completely smooth, about 3

minutes. Stop scrape down the sides of the blender and

process again for 1 minute.

Store or use: Use immediately or transfer to an

airtight container and refrigerate for up to 1 week.

Recipe Notes:

If you have no blender a processor will be almost as good.

Storage: Store cashew cream in an airtight container

in the refrigerator for up to 1 week.

 Cashew Vegan Whipped Cream

1 hour 5 minutes

Ingredients
2 cups, whole, raw cashews
1 cup apple juice (white grape juice also works)
1/2 teaspoon vanilla extract
Pinch salt (optional)

(Consistency needed to whip…
2 cups whole, raw cashews
1 cup apple juice)

 Directions
1.
Rinse the cashews well in cold water and drain.

2.
Place the nuts in the pitcher of a blender and add
the juice, vanilla extract, and salt if using.

3.
Pulse until the mixture starts to get smooth and let
blend on medium to high speed for two to three
minutes or until it is creamy.

4.
For best results, refrigerate for at least one hour,
and then serve with your favorite vegan dessert.

                      =====================================

Vegan cashew cream cheese #1

PREP: 15 MINS
plus soaking and chilling, no cook

EASY

MAKES about 1-3/4 cups 400G
Nothing beats a herby cream cheese.

Have this dairy-free spread on toast or

stir it into a pasta dish, our vegan version

is easy to make and there’s no cooking involved

1-2/3 cups 250g cashews

2 tbsp nutritional yeast

juice 1 lemon

a few chives, chopped (optional)

Method
Place the cashews in a large bowl and cover

with water. Cover the bowl with cling film and leave

to soak overnight or for at least 4 hrs.

Drain and rinse the cashews then add them to a

food processor with the nutritional yeast, lemon juice,

1/2 tsp salt and 1 tbsp water. Whizz until very smooth,

about 5 mins.

You may need to stop and scrape the sides down with

a spatula.

Transfer the cashew cheese to a dish or bowl and stir

through the chives, if using. Cover with cling film and

place in the fridge for 1 hr to firm up a little. The cheese

will keep in the fridge for up to 3-4 days.

  =====================================

Strawberry Cashew Cream Cheese

This sweet spin on a classic features nutritious cashews,

which are one of the best whole-food, plant-based ways to

recreate the taste and feel of dairy.

Plus, cashews boast a high amount of important minerals

such as iron.

Vegan Cashew Cream Cheese
Plain, Fruit, Flavored or Herb

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins

6 ingredient, easy to make, cream cheese.
Perfect creamy, slightly tangy, spreadable,
vegan cream cheese. Enjoy this plain as is,
or use one of the additional recipes to make
a fruit-flavoured spread or a garlic and herb spread.

Servings: 8 (makes just over 1 cup)
Calories: 123 kcal

Ingredients
1 cup raw cashews, softened (see below)
2 tablespoons coconut oil
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
2 teaspoons white miso paste
1/4 teaspoons salt or to taste

Instructions
To soften the cashews:
You can either boil or soak the cashews.
To boil the cashews (the fast method): add the cashews
to a small pot, cover with water, and boil for about 10 minutes
until the cashews are very tender.

To soak the cashews: add the cashews to a bowl, and
cover with water. Let soak for 4 hours or overnight until
tender. Drain and rinse cashews before using.

To make the vegan cashew cream cheese:
Add the softened cashews, coconut oil, lemon juice,
apple cider vinegar, white miso paste, and salt to a food
processor. Blend to get the mixture as smooth as possible,
stopping to scrape the sides as needed.

Pour the cream cheese into a small dish, and smooth the
top with a spatula. Cover, then let set in the fridge for 1 hour,
or until ready to serve. The vegan cream cheese will firm
up and become nice and spreadable. Store leftovers covered
in the fridge for up to two weeks.

Fruit Flavored Vegan Cashew Cream Cheese
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins

Add these additional ingredients to make a fruit cream cheese, such as strawberry, pineapple, raspberry, blueberry or any flavour you like! Perfect creamy, slightly tangy, spreadable, vegan cream cheese with the sweetness of fruit.

Course: Breakfast, Snack
Cuisine: American, Canadian
Servings: 8
Calories: 138 kcal

Ingredients
1 recipe Vegan Cashew Cream Cheese (above)
2 – 6 tablespoons jam, jelly, or preserve of choice (strawberry, raspberry, pineapple, blueberry, etc)
1 tablespoon coconut oil
vegan food colouring (optional)
Instructions
When making the Vegan Cashew Cream Cheese add in the jam, additional coconut oil, and food colouring (if using) to a food processor and blend until as smooth as possible, stopping to scrape the sides as needed.

Pour the cream cheese into a small dish. Cover, then let set in the fridge for 1 hour, or until ready to serve. The vegan cream cheese will firm up and become nice and spreadable. Store leftovers covered in the fridge for up to two weeks.

Recipe Notes
Mixing in the jam will soften the texture quite a bit, so in this version, I add an additional tablespoon of coconut oil to help it firm up when chilled.

Some jams and jellies don’t provide much colour so if you want it bright, add food colouring of choice for a fun colour.

5 from 16 votes

Print
Garlic & Herb Vegan Cashew Cream Cheese
Prep Time15 mins
Cook Time 10 mins
Total Time 25 mins

Add these additional ingredients to the basic recipe for Vegan Cashew Cream Cheese to make your very own Garlic & Herb cream cheese. Perfect creamy, slightly tangy, spreadable, vegan cream cheese with a kick!

Course: Breakfast, Snack

Servings: 8
Calories: 124 kcal

Ingredients
1 recipe Vegan Cashew Cream Cheese (above)
1 clove garlic
1/2 teaspoon oregano
1/2 teaspoon dired parsley
1/2 teaspoon dried basil
1/4 teaspoon dried dill

Instructions

When making the Vegan Cashew Cream Cheese add in clove of garlic, oregano, parsley, basil, and dill to a food processor and blend until as smooth as possible, stopping to scrape the sides as needed.

Pour the cream cheese into a small dish. Cover, then let set in the fridge for 1 hour, or until ready to serve. The vegan cream cheese will firm up and become nice and spreadable. Store leftovers covered in the fridge for up to two weeks.

For CASHEW  SOUR CREAM

2 CASHEW SOUR CREAM RECIPES

This simple vegan sour cream is wonderfully
rich and tasty. Try it with chopped salads in place
of mayonnaise, with anything Mexican or on its
own as a dip for vegetables or crackers.

1/3 cup raw cashews, soaked for 1 to 2 hours
1 teaspoon turmeric
Juice from 1/2 lemon
Himalayan salt
1/2 cup water

OR:

Make about 1¼ cups

Ingredients:

1 cup raw cashews
2 teaspoons cider vinegar
1 teaspoon lemon juice
1/8 teaspoon fine sea salt (half of ¼)

Place cashews in a cup or small bowl and cover
by about ½ inch with boiling water. Let soak 30 minutes.

Drain cashews and place in a blender with vinegar, lemon,
salt and about ¼ cup water. Blend until very smooth,
adding more water as required to purée the mixture.

             ===================

See our Health Benefits of Cashews

Strawberries are a wonderful low-sugar fruit rich in 

vitamin C, an antioxidant vitamin that’s essential for skin health.

12 SERVINGS
Ingredients

1 cup raw unsalted cashews, soaked in water
(for 8 hours or overnight, drained)
3 tbsp fresh lemon juice
1/4 tsp sea salt
3 tbsp melted coconut oil
1/2 cup all-fruit strawberry jam

Preparation

1. Rinse cashews and add to a food processor.
Process for about 2 minutes, or until a paste forms.
Stop machine and scrape down sides and bottom of bowl.
Add lemon juice and salt and process for about 1 minute
longer into a very smooth whip. Scrape down the sides
and bottom again, then add coconut oil.

Process for about 15 seconds to fully combine.

2. To processor, add jam and blend to desired consistency.
Cover and refrigerate for 2 hours to set. Will keep up to 1
week in the refrigerator.

Nutrition Information
Serving Size: 2 tbspCalories: 100
Carbohydrate Content:
7 g
Fat Content: 7 g
Fiber Content: 1 g
Protein Content: 2 g
Saturated Fat Content: 3 g
Sodium Content: 43 mg
Sugar Content: 4 g
Monounsaturated Fat Content: 2 g
Polyunsaturated Fat Content: 1 g

How Coconut Oil Can Benefit
Your Health and Well-Being
By Dr. Mercola

Despite the fact that more than 2,000 studies have been performed on coconut oil,
demonstrating a wide range of benefits, it continues to be wrongfully vilified to this day,
mainly because 90 percent of its fat content is saturated fat. However, saturated fats, and
most particularly coconut oil, are an important part of the human diet. If you have bought
into the media hype that saturated fats are unhealthy and will raise your risk of heart
disease, it may be time to reconsider your position.

Coconut products, particularly coconut oil, have been used by certain populations around
the world for millennia, and in places where coconut oil is consumed as part of the standard
diet, people seem to thrive. Take the Polynesian populations of Pukapuka and Tokelau, for
example, whose diets tend to be high in coconut and other saturated fats and low in
cholesterol and sugar.

Here, researchers found that “vascular disease is uncommon in both populations and there
is no evidence of the high saturated fat intake having a harmful effect.”

Another study focused on the Kitava in Papua New Guinea. Besides eating a lot of fish, fruit
and tubers, coconut is also a prominent staple. None of the indigenous people in this study
reported stroke, sudden death, chest pain or discomfort due to coronary heart disease (CHD).

In fact, the researchers concluded that stroke and CHD appeared to be absent in this population.
Aside from its internal health benefits, coconut oil also has countless other uses. You can rely on
it for topical beauty applications, for example, thereby avoiding any number of hazardous chemicals.

From articles by Dr. Mercola