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🍽️ DIY Cashew Cream

152 kcal · 30 min · 4 servings

DIY Cashew Cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Spread the cashew nuts evenly on a baking sheet.
  2. 2. Roast the nuts in the preheated oven at 160 degrees Celsius (top and bottom heat) for about 6 to 8 minutes.
  3. 3. Make sure the nuts only turn slightly golden brown and smell fragrant, as they can burn quickly.
  4. 4. Let the roasted cashew nuts cool down completely.
  5. 5. Open the vanilla pod and scrape out the inner seeds with a knife.
  6. 6. Put the cooled cashew nuts, the vanilla seeds, and a pinch of salt into a blender.
  7. 7. Blend the ingredients for 1 to 2 minutes until the nuts are crushed into a coarse flour.
  8. 8. Continue blending for another 3 to 5 minutes until the flour clumps together into a sticky ball.
  9. 9. Continue blending the mixture for 6 to 10 minutes until the natural oils are released and the texture becomes creamy and liquid.
  10. 10. If the cream is too thick, stir in 1 to 2 teaspoons of oil.
  11. 11. Pour the finished cashew cream into a clean jar with an airtight lid.
  12. 12. Enjoy your meal! You can use the cream as a spread for bread or for cooking and baking.

Nutrition per serving