Rich in taste and texture only, this indispensable silken cashew cream, gently sweetened with brown rice syrup, transforms simple fruits into stylish treats and enlivens puddings, shortcakes, and many other desserts.
Makes 1 ½ cups
Ingredients:
1 cup raw cashews
½ cup brown rice syrup
¼ cup water
¼ tsp. salt
1 tbsp. vanilla extract
¼ tbsp. almond extract
Method:
- Position a rack in the middle of the oven and preheat to 300 degrees. Line a baking sheet with parchment paper. Spread the cashews on the sheet and toast in the oven for 4 or 5 minutes, until fragrant but not coloured. Cool completely.
- The rice syrup will be easier to measure if warmed first. Place the jar of syrup in a saucepan and fill the saucepan halfway up the jar with water. Bring to a simmer over low heat. Stir the syrup once or twice until it has liquefied.
- Grind the cashews into a fine meal in a food processor. Add the rice syrup and process until the mixture is smooth, stopping the processor a few times to scrape down the sides of the work bowl. Add the water, salt, and vanilla and almond extracts, and process until completely smooth, 3 to 5 minutes longer.
- Store in a covered container in the refrigerator for up to two weeks. The cream will thicken more when cold; thin with water if desired and stir before serving.
Tips:
- Cashews make the richest, smoothest nut cream, but other roasted nuts, including blanched almonds, skinned hazelnuts, and pecans, create flavourful creams. The exception is walnuts, which are too bitter for this recipe.
- Store a container of silken cashew cream in your freezer. It will keep for up to one month and defrosts quickly.
