Cashew Nut Cream, Two Ways

Cashew nut cream is a byproduct of home made cashew nut milk. To make the milk, soak 100g cashews in 1 cup of filtered water overnight. Transfer the nuts and water to a larger jug, add another 750ml filter water and blend with a stick blender until the cashews are fine. Use a cheese cloth bag (or just a large piece of cheese cloth) to strain the milk into a large glass jar. The pulp that remains in the cloth can then be blended with a little water to make a smooth cream.

I have been struggling to find nice dairy free options for my toast, so have made a sweet and a savoury topping using the cashew nut cream.

For the sweet one, I used the cream as is and just added a generous drizzle of honey and a sprinkle of cinnamon and chia seeds.

For the savoury, I  made a tasty cream cheese and topped with thin cucmber slices and chia seeds.

Cashew Nut Cream Cheese:

2 tbs cashew nut cream
1 tsp nutritional yeast
1 pinch Himalayan salt
1/4 tsp onion powder
1/4 tsp garlic powder
a squeeze of lemon juice

 Simply mix all the ingredients in a bowl. This is just enough for one portion, but you could make a larger batch to keep.