Crazy for Cashews

Have I told you lately how much I am in love with Cashews? This versatile nut it perfect for any dairy replacement – As a milk, cream, cheese, it's pretty incredible! As you know, I love making my own nut milk, it's so easy to make, and tastes so much better than any store-bought version. Lately, I've been making mostly cashew milk because I've been so busy. You don't need to strain the nut meal out after blending, so it's much quicker. If I had a Vitamix, it would even be faster, as you don't need to soak the nuts before blending.

CASHEW MILK

Great milk for granola, smoothies, or just on it's own!

1 cup organic raw cashews, soaked in filtered water for 2 hours or overnight
3 cups filtered water
3-5 pitted medjool dates

Rinse the soaked cashews and blend all the ingredients together until smooth and creamy. 

SWEET CASHEW CREAM 

Added creaminess to a breakfast parfait, or fresh fruit

1 cup organic raw cashews, soaked in filtered water for 2 hours or overnight
1/2 cup filtered water
2-3 Tbsp maple syrup

Rinse the soaked cashews and blend all the ingredients together until smooth and creamy.

SAVORY CASHEW CREAM 

Use instead of cream for a creamy mushroom sauce, or any cream soup.

1 cup organic raw cashews, soaked in filtered water for 2 hours or overnight
1/2 cup filtered water
2-3 Tbsp fresh lemon juice

1/2 tsp apple cider vinegar

1/2 tsp sea salt

Rinse the soaked cashews and blend all the ingredients together until smooth and creamy.

CASHEW CHEESE 

1 1/2 cups raw cashews
1/4 cup filtered water
4 tsp fresh lemon juice
1 Tbsp nutritional yeast
1/4 tsp sea salt
3 Tbsp fresh herbs, finely chopped

• Soak cashews for 3 hours, or overnight. 
• Drain and discard the soaking water.
• Blend cashews, water, lemon juice, nutritional yeast, and salt until smooth and thick like a paste. 
• Line a cup or bowl with plastic wrap. Fill with the cashew cheese pressing firmly, leveling an even surface at the top. Turn out onto a plate or board. Sprinkle the chopped herbs evenly and gently press into the cheese.
• Cover and refrigerate until ready to serve.

RAW VEGAN CHEESECAKE

For the Base:
1 1/2 cup raw whole almonds
5 medjool dates, pitted
2 Tbsp white chia seeds
2-3 Tbsp certified organic maple syrup

For the Cheesecake:
1 cup raw whole cashews, soaked in filtered water for 4-6 hours
1/2 cup full-fat coconut milk 
1/2 cup fresh or frozen wild blueberries
3 Tbsp maple syrup

3 Tbsp coconut oil, melted 
3 Tbsp fresh lemon juice
1/8 tsp sea salt

Toppings:

A combination of fresh fruit

• Place the almonds, pitted dates, chia seeds and maple syrup into a food processor and process until well incorporated and the mixture sticks together when pinched between your fingers. 
• Spoon into silicone molds or tupperware. I used two 4" plastic containers from the supermarket (from the bulk foods section.) You can line the bottom with a piece of parchment paper to fit just the base, just to make sure it come out easily. Press evenly to a 1/4" thickness, all the way to the edges of the mold. 
• Clean and dry the food processor. 
• Drain the cashews and place into the processor. Discard the soaking water.
• Add the remaining ingredients and process until smooth. 
• Divide evenly into your molds, spreading the top as smoothly as possible. 
• Freeze for at least an hour before turning out onto a serving plate. Cover and keep refrigerated until ready to eat. Let thaw for 10 minutes before serving.