{"id":971,"date":"2017-10-10T03:22:17","date_gmt":"2017-10-10T08:22:17","guid":{"rendered":"http:\/\/www.jmcutlery.com\/wiz\/?p=971"},"modified":"2018-11-01T16:51:35","modified_gmt":"2018-11-01T20:51:35","slug":"dairy-free-cashew-beverage-creamer-recipe","status":"publish","type":"post","link":"https:\/\/www.jmcutlery.com\/wiz\/dairy-free-cashew-beverage-creamer-recipe\/","title":{"rendered":"Dairy-Free Cashew Beverage Creamer Recipe"},"content":{"rendered":"

Dairy-Free Cashew Beverage Creamer<\/span><\/span><\/p>\n

You can make many delicious healthy dairy free substitutes<\/span><\/span><\/p>\n

using cashews.\u00a0 I’ve added some below.\u00a0Here’s a dairy-free<\/span><\/p>\n

coffee creamer that beats all\u00a0other\u00a0non-dairy creamers. The<\/span><\/p>\n

cashews lend a hint of natural<\/span>\u00a0sweetness. For sweeter cream
\n<\/span><\/span><\/p>\n

without sweetener add a date\u00a0<\/span>(or date honey) to the mix.<\/span><\/span><\/p>\n

 <\/p>\n

PLUS:<\/strong>\u00a0<\/span>Cashew Cream Cheese
\nand Sour Cream (below)<\/span><\/strong><\/p>\n

 <\/p>\n

Dairy-Free Vegan Cashew Cream
\nFor Beverages and Cashew Whipped Cream
\nfor desserts<\/span><\/strong><\/span><\/p>\n

 <\/p>\n

Makes about 1 cup
\n<\/span><\/p>\n

Ingredients<\/span><\/strong><\/span><\/p>\n

For basic, all-purpose cashew cream:<\/span><\/p>\n

1 cup raw, unsalted cashews<\/span><\/p>\n

2 1\/2 cups water, divided<\/span><\/p>\n

1\/8 teaspoon kosher salt<\/span><\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0============<\/span><\/p>\n

For sweetened cashew cream:<\/span><\/strong><\/span><\/p>\n

1 cup raw, unsalted cashews<\/span><\/p>\n

1 dried. pitted Medjool date,
\nor date honey (2 tsps. or to taste)\u00a0<\/span><\/p>\n

2-1\/2 cups water, divided<\/span><\/p>\n

1\/8 teaspoon kosher salt<\/span><\/p>\n

 <\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 ================<\/span><\/p>\n

Instructions<\/span><\/strong><\/span><\/p>\n

 <\/p>\n

For ease of making, Soak the cashews: <\/span><\/p>\n

Place the cashews (and date, if using) in a medium<\/span><\/p>\n

bowl and add 2 cups of the water. Set aside uncovered at room<\/span><\/p>\n

temperature for 10 to 12 hours. The cashews are ready when they<\/span><\/p>\n

break apart when pressed between two fingers.<\/span><\/p>\n

 <\/p>\n

Drain and rinse, and add fresh water:<\/span><\/p>\n

Drain the soaking-water from the cashews.<\/span><\/p>\n

Add the rinsed cashews (and date, \u00a0or lemon, if<\/span><\/p>\n

using), remaining 1\/2 cup water, and salt to a blender.<\/span><\/p>\n

 <\/p>\n

Blend into cream:<\/span><\/p>\n

Blend on high speed until completely smooth, about 3<\/span><\/p>\n

minutes. Stop scrape down the sides of the blender and<\/span><\/p>\n

process again\u00a0for 1 minute.<\/span><\/p>\n

 <\/p>\n

Store or use: Use immediately or transfer to an<\/span><\/p>\n

airtight container and<\/span>\u00a0refrigerate for up to 1 week.<\/span><\/p>\n

 <\/p>\n

Recipe Notes:<\/span><\/p>\n

If you have no blender a processor will be almost as good.<\/span><\/p>\n

Storage: Store cashew cream in an airtight container<\/span><\/p>\n

in the refrigerator for up to 1 week.<\/p>\n

<\/span><\/p>\n

 <\/p>\n

\u00a0Cashew Vegan Whipped Cream<\/strong><\/span><\/p>\n

1 hour 5 minutes<\/span><\/p>\n

Ingredients<\/span><\/strong>
\n2 cups, whole, raw cashews<\/span>
\n1 cup apple juice (white grape juice also works)<\/span>
\n1\/2 teaspoon vanilla extract<\/span>
\nPinch salt (optional)
\n<\/span><\/p>\n

(Consistency needed to whip…<\/strong>
\n2 cups whole, raw cashews<\/span>
\n1 cup apple juice)<\/span><\/p>\n

\u00a0<\/span>Directions<\/span><\/strong>
\n1.<\/span>
\nRinse the cashews well in cold water and drain.<\/span><\/p>\n

2.<\/span>
\nPlace the nuts in the pitcher of a blender and add
\nthe juice, vanilla extract, and salt if using.<\/span><\/p>\n

3.<\/span>
\nPulse until the mixture starts to get smooth and let
\nblend on medium to high speed for two to three
\nminutes or until it is creamy.<\/span><\/p>\n

4.<\/span>
\nFor best results, refrigerate for at least one hour,
\nand then serve with your favorite vegan dessert.<\/span><\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 =====================================<\/strong><\/p>\n

Vegan cashew cream cheese #1<\/span><\/p>\n

PREP: 15 MINS<\/span>
\nplus soaking and chilling, no cook<\/span><\/p>\n

EASY<\/span><\/p>\n

MAKES about 1-3\/4 cups 400G<\/span>
\nNothing beats a herby cream cheese. <\/span><\/p>\n

Have this dairy-free spread on toast or <\/span><\/p>\n

stir it into a pasta dish, our vegan version <\/span><\/p>\n

is easy to make and there’s no cooking involved<\/span><\/p>\n

1-2\/3 cups 250g cashews<\/span><\/p>\n

2 tbsp nutritional yeast<\/span><\/p>\n

juice 1 lemon<\/span><\/p>\n

a few chives, chopped (optional)<\/span><\/p>\n

Method<\/span>
\nPlace the cashews in a large bowl and cover <\/span><\/p>\n

with water. Cover the bowl with cling film and leave <\/span><\/p>\n

to soak overnight or for at least 4 hrs.<\/span><\/p>\n

Drain and rinse the cashews then add them to a <\/span><\/p>\n

food processor with the nutritional yeast, lemon juice, <\/span><\/p>\n

1\/2 tsp salt and 1 tbsp water. Whizz until very smooth, <\/span><\/p>\n

about 5 mins. <\/span><\/p>\n

You may need to stop and scrape the\u00a0<\/span>sides down with
\n<\/span><\/p>\n

a spatula.<\/span><\/p>\n

Transfer the cashew cheese to a dish or bowl and stir <\/span><\/p>\n

through the chives, if using. Cover with cling film and <\/span><\/p>\n

place in the fridge for 1 hr to firm up a little. The cheese <\/span><\/p>\n

will keep in the fridge for up to 3-4 days.<\/span><\/p>\n

 <\/p>\n

\u00a0 =====================================<\/strong><\/p>\n


\nStrawberry Cashew Cream Cheese<\/span><\/strong><\/p>\n

This sweet spin on a classic features nutritious cashews,<\/span><\/p>\n

which\u00a0are one of the best whole-food, plant-based ways to<\/span><\/p>\n

recreate the taste\u00a0and feel of dairy.<\/span><\/p>\n

Plus, cashews boast a high\u00a0amount of important\u00a0<\/span>minerals<\/span><\/p>\n

such as iron.<\/span><\/p>\n

 <\/p>\n

Vegan Cashew Cream Cheese<\/span><\/strong><\/span>
\nPlain, Fruit, Flavored or Herb<\/span><\/strong><\/span><\/p>\n

Prep Time 15 mins<\/span><\/strong><\/span>
\nCook Time 10 mins<\/span><\/strong><\/span>
\nTotal Time 25 mins<\/span><\/strong><\/span><\/p>\n

6 ingredient, easy to make, cream cheese.
\nPerfect creamy, slightly tangy, spreadable,
\nvegan cream cheese. Enjoy this plain as is,
\nor use one of the additional recipes to make
\na fruit-flavoured spread or a garlic and herb spread.<\/span><\/p>\n

Servings: 8 (makes just over 1 cup) <\/span>
\nCalories: 123 kcal<\/span><\/p>\n

Ingredients<\/span>
\n1 cup raw cashews, softened (see below)<\/span>
\n2 tablespoons coconut oil<\/span>
\n1 tablespoon lemon juice<\/span>
\n1 tablespoon apple cider vinegar<\/span>
\n2 teaspoons white miso paste<\/span>
\n1\/4 teaspoons salt or to taste<\/span><\/p>\n

Instructions<\/span>
\nTo soften the cashews:<\/span><\/strong>
\nYou can either boil or soak the cashews.
\nTo boil the cashews (the fast method): add the cashews
\nto a small pot, cover with water, and boil for about 10 minutes
\nuntil the cashews are very tender. <\/span><\/p>\n


\nTo soak the cashews<\/strong>: add the cashews to a bowl, and
\ncover with water. Let soak for 4 hours or overnight until
\ntender. Drain and rinse cashews before using.<\/span><\/p>\n

To make the vegan cashew cream cheese:<\/span>
\nAdd the softened cashews, coconut oil, lemon juice,
\napple cider vinegar, white miso paste, and salt to a food
\nprocessor. Blend to get the mixture as smooth as possible,
\nstopping to scrape the sides as needed.<\/span><\/p>\n

Pour the cream cheese into a small dish, and smooth the
\ntop with a spatula. Cover, then let set in the fridge for 1 hour,
\nor until ready to serve. The vegan cream cheese will firm
\nup and become nice and spreadable. Store leftovers covered
\nin the fridge for up to two weeks.<\/span><\/p>\n

Fruit Flavored Vegan Cashew Cream Cheese<\/span><\/strong>
\nPrep Time 15 mins<\/span>
\nCook Time 10 mins<\/span>
\nTotal Time 25 mins<\/span><\/p>\n

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.<\/span><\/p>\n

Course: Breakfast, Snack<\/span>
\nCuisine: American, Canadian<\/span>
\nServings: 8<\/span>
\nCalories: 138 kcal<\/span><\/p>\n

Ingredients<\/span>
\n1 recipe Vegan Cashew Cream Cheese (above)<\/span>
\n2 – 6 tablespoons jam, jelly, or preserve of choice (strawberry, raspberry, pineapple, blueberry, etc)<\/span>
\n1 tablespoon coconut oil<\/span>
\nvegan food colouring (optional)<\/span>
\nInstructions<\/span>
\nWhen 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.<\/span><\/p>\n

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.<\/span><\/p>\n

Recipe Notes<\/span>
\nMixing 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.<\/span><\/p>\n

Some jams and jellies don’t provide much colour so if you want it bright, add food colouring of choice for a fun colour.<\/span><\/p>\n

5 from 16 votes<\/span><\/p>\n

Print<\/span>
\nGarlic & Herb Vegan Cashew Cream Cheese<\/span>
\nPrep Time15 mins<\/span>
\nCook Time 10 mins<\/span>
\nTotal Time 25 mins<\/span><\/p>\n

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!<\/span><\/p>\n

Course: Breakfast, Snack<\/span><\/p>\n

Servings: 8<\/span>
\nCalories: 124 kcal<\/span><\/p>\n

Ingredients<\/span>
\n1 recipe Vegan Cashew Cream Cheese (above)<\/span>
\n1 clove garlic<\/span>
\n1\/2 teaspoon oregano<\/span>
\n1\/2 teaspoon dired parsley<\/span>
\n1\/2 teaspoon dried basil<\/span>
\n1\/4 teaspoon dried dill<\/span><\/p>\n

Instructions<\/span><\/p>\n

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.<\/span><\/p>\n

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.<\/span><\/p>\n

\u00a0<\/span><\/p>\n

 <\/p>\n

 <\/p>\n

For CASHEW \u00a0SOUR CREAM<\/span><\/strong><\/p>\n

 <\/p>\n

2 CASHEW SOUR CREAM RECIPES<\/span><\/strong><\/p>\n

This simple vegan sour cream is wonderfully
\nrich and tasty. Try it with chopped salads in place
\nof mayonnaise, with anything Mexican or on its
\nown as a dip for vegetables or crackers.<\/span><\/p>\n

1\/3 cup raw cashews, soaked for 1 to 2 hours<\/span>
\n1 teaspoon turmeric<\/span>
\nJuice from 1\/2 lemon<\/span>
\nHimalayan salt<\/span>
\n1\/2 cup water<\/span><\/p>\n

 <\/p>\n

OR:<\/strong><\/span><\/p>\n

Make about 1\u00bc cups<\/span><\/strong><\/p>\n

Ingredients:<\/span><\/strong><\/p>\n

1 cup raw cashews<\/span>
\n2 teaspoons cider vinegar<\/span>
\n1 teaspoon lemon juice<\/span>
\n1\/8 teaspoon fine sea salt (half of\u00a0\u00bc)<\/span><\/p>\n

Place cashews in a cup or small bowl and cover
\nby about \u00bd inch with boiling water. Let soak 30 minutes.<\/span><\/p>\n

Drain cashews and place in a blender with vinegar, lemon,
\nsalt and about \u00bc cup water. Blend until very smooth,
\nadding more water as required to pur\u00e9e the mixture.<\/span><\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0===================<\/span><\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

See our Health Benefits of Cashews<\/a><\/span><\/p>\n

Strawberries are a wonderful low-sugar fruit rich in\u00a0<\/span><\/p>\n

vitamin C, an antioxidant vitamin that’s essential for skin health.
\n<\/span><\/p>\n

12 SERVINGS<\/span>
\nIngredients<\/span><\/p>\n

1 cup raw unsalted cashews, soaked in water
\n(for 8 hours or overnight, drained)<\/span>
\n3 tbsp fresh lemon juice<\/span>
\n1\/4 tsp sea salt<\/span>
\n3 tbsp melted coconut oil<\/span>
\n1\/2 cup all-fruit strawberry jam<\/span><\/p>\n

Preparation<\/span><\/p>\n

1. Rinse cashews and add to a food processor.
\nProcess for about 2 minutes, or until a paste forms.
\nStop machine and scrape down sides and bottom of bowl.
\nAdd lemon juice and salt and process for about 1 minute
\nlonger into a very smooth whip. Scrape down the sides
\nand bottom again, then add coconut oil.<\/span><\/p>\n

Process for about 15 seconds to fully combine.<\/span><\/p>\n

2. To processor, add jam and blend to desired consistency.
\nCover and refrigerate for 2 hours to set. Will keep up to 1
\nweek in the refrigerator.<\/span><\/p>\n

Nutrition Information
\n<\/span><\/strong>Serving Size: 2 tbspCalories: 100
\nCarbohydrate Content:
\n7 g
\nFat Content: 7 g
\nFiber Content: 1 g
\nProtein Content: 2 g
\nSaturated Fat Content: 3 g
\nSodium Content: 43 mg
\nSugar Content: 4 g
\nMonounsaturated Fat Content: 2 g
\nPolyunsaturated Fat Content: 1 g<\/span><\/p>\n

\"\"<\/a><\/p>\n

<\/h2>\n

<\/h2>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n


\nHow Coconut Oil Can\u00a0<\/strong><\/span>Benefit
\nYour Health <\/strong><\/span> and Well-Being<\/span><\/strong><\/span>
\n By Dr. Mercola<\/span><\/span><\/strong><\/p>\n


\n<\/span><\/strong>Despite the fact that more than 2,000 studies<\/span>\u00a0have been performed on coconut oil, <\/span><\/span>
\n demonstrating a wide range of benefits, it continues to be wrongfully vilified to this day, <\/span>
\n mainly because 90 percent of its fat content is saturated fat. However, saturated fats, and <\/span>
\n most particularly coconut oil, are an important part of the human diet. If you have bought <\/span>
\n into the media hype that saturated fats are unhealthy and will raise your risk of\u00a0heart <\/span>
\n disease, it may be time to reconsider your position.<\/span><\/p>\n

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

Here, researchers found that “vascular disease is uncommon in both populations and there <\/span>
\n is no evidence of the high\u00a0saturated fat intake having a harmful effect.”<\/span><\/p>\n

Another study\u00a0focused on the Kitava in Papua New Guinea. Besides eating a lot of fish, fruit <\/span>
\n and tubers, coconut is also a prominent staple. None of the indigenous people in this study <\/span>
\n reported stroke, sudden death, chest pain or discomfort due to\u00a0coronary heart disease\u00a0(CHD).<\/span><\/p>\n

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

From articles by Dr. Mercola<\/a><\/span><\/h2>\n
\u00a0<\/span><\/div>\n

<\/h1>\n","protected":false},"excerpt":{"rendered":"

Dairy-Free Cashew Beverage Creamer You can make many delicious healthy dairy free substitutes using cashews.\u00a0 I’ve added some below.\u00a0Here’s a dairy-free coffee creamer that beats all\u00a0other\u00a0non-dairy creamers. The cashews lend a hint of natural\u00a0sweetness. For sweeter cream without sweetener add a date\u00a0(or date honey) to […]<\/p>\n","protected":false},"author":1,"featured_media":1032,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[92,94,132,63,17,45,74,32,33,123,247],"tags":[164,163,168,235,166,23,48,165,51],"class_list":["post-971","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-breakfast","category-condiments","category-dairy-free","category-desserts","category-gluten-free","category-kosher-pareve","category-lunch","category-snack","category-tips","category-vegan","tag-cashew-cheese","tag-cashew-cream","tag-cashew-cream-cheese","tag-cashew-sour-cream","tag-coffee-creamer","tag-dairy-free","tag-non-dairy","tag-recipes","tag-vegan"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/971","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/comments?post=971"}],"version-history":[{"count":25,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/971\/revisions"}],"predecessor-version":[{"id":3255,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/971\/revisions\/3255"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media\/1032"}],"wp:attachment":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media?parent=971"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/categories?post=971"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/tags?post=971"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}