FRIJE

Instructions

• 1.   Start by soaking the cashews in water for at least 1 hour (up to 6 hours), they will swell, soften, and be easier to blend into a creamy texture.
• 2.   When you're ready to prepare the cream, discard the soaking water and rinse the cashews in a colander. Place the cashews in the bowl of a food processor with a pinch of salt.
• 3.   - To obtain milk: add 80cl (=800g) to 1L or even 1L100 of water; start by adding 800g of water and blend for 2 minutes at full power. Adjust with a little more water, for 130g of cashews I used 1L100 of water. You can add one or two dates or agave syrup, vanilla, unsweetened cocoa, carob... according to your taste.
• 4.   There's no need to strain the mixture like almond or hazelnut milk, cashews leave very little residue, everything is blended! So it's even quicker.
• 5.   Store in the refrigerator in a bottle for 3 to 5 days, it's ideal as a substitute for almond milk, soy milk, cow's milk, or any other plant-based milk. Don't forget to shake it before each use.
• 6.   - To obtain liquid cream: add 15 to 20cl of water (150 to 200g) to the base mixture; it's good not to add all the water at once, you can adjust the desired texture, more or less creamy. This cashew liquid cream can perfectly replace liquid cream or almond cream, soy cream... in a quiche filling or for a soup...
• 7.   - For neutral thick cream: add 8 to 10cl of water to the base mixture and 1 tsp of lemon juice. Blend until you obtain a creamy and very thick texture. My food processor was a bit big for the small quantity of cream, so I used an immersion blender to achieve the perfect texture.
• 8.   For Tess Begg's cream, to be used in savory dishes: a base mixture + 1 tbsp of lemon juice, 1 tbsp of apple cider vinegar, 1 crushed garlic clove, and 8 to 10cl of water (80 to 100g). Start by adding 80g of water and blend until you obtain a creamy and very thick texture. Adjust with water if too thick, I used 100g to achieve the texture you see in the photos. My blender was a bit big for the small quantity of cream, so I used an immersion blender to achieve the perfect texture. I served it on stuffed sweet potatoes!
• 9.   This milk, liquid cream, or thick cream can be stored in the refrigerator for a few days, 3 to 5 days in an airtight container or bottle for the milk.

Nutritional information *