This Cashew-Orange Cream is creamy and very versatile. I use it to accompany both savoury and sweet dishes. For example, it’s delicious with Tamari Roasted Pumpkin but works just as well on top of Overnight Oats or Porridge. Although I personally haven’t tried this yet, I can imagine it would work really nicely on top of a cake too! For example, you could add it on top of a chocolate cake instead of a vegan whipped cream.
It’s made with only 4 ingredients and is gluten free. If you have a high-powered blender*, you can make it within 5 minutes. Alternatively, if your blender is not able to blend raw cashews, you can soak them in hot water for an hour or in cold water overnight. You’ll want to blend the cream as smooth as you possibly can to avoid a gritty texture.
If you like cashew based creams and dips then you might also like these:
I hope you enjoy making and eating this Cashew-Orange Cream. Please let me know how you go and don’t forget to tag me in your creations on Instagram @nothangryanymore. I love seeing them!
- 350 g cashews
- 250 g water
- 1 large orange
- If you don't have a high-powered blender, soak the cashews in hot water for 1 hour or in cold water overnight.
- Add the cashews, water, zest from one orange and juice from 1/2 orange into a high-powered blender. Blend until smooth.
- Season with salt to taste.
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