Diario de writingwyo, 30 nov. 23

Much healthier than cream too.  

Ohh... thanks for the recipe. I will try that 

You're welcome, liv! Morticia -- and it's lovely in coffee. The one thing I've found, though, is that it settles out more than dairy cream, so you may have to give it a stir here and there if you're lingering over that cuppa 

I'm not allowed coffee but I could see it having all kinds of other uses.  

I just made a green bean casserole for Thanksgiving that had a cream of mushroom base made with cashew cream and bouillon infused with mushrooms, onions, and shallots. 

Nice. I might try this. Do you think it would work with any nuts say almonds? 

Thank you for the recipe! 

I use this in pasta so I can have Fettuccine Alfredo. 😂 

I wonder if you can bake a pumpkin pie with this? 

stumaniak -- that sounds delicious 😋 

wifey -- I don't know. The cashews tend to be softer and creamier, which is why I think so many vegan cheese recipes use them. I don't know why you couldn't use almonds, though, if your blender is high powered enough to process them completely. I'd stick with blanched almonds, though, if you're going to try it.  

unity - good idea! 😃 Rockstar -- I have actually used the cashew cream to bake a pumpkin pie. It turned out great 

wow!!! that's amazing thanks for sharing writingwyo.  

You're welcome, buenitabishop! 😃 

Omg I could hug you ….. thank you for the recipe I’m going to try this like now ….. it will be amazing for my coffee ty so much for sharing 😊 

Hope you like it, katmm! I got it from Sam Turnbull's vegan blog, It Doesn't Taste Like Chicken. She also writes cookbooks -- I have all three of hers 

I’m Going to have to look Into her cookbooks thank You again  

I was scrolling through your posts and found you cashew cream recipe😊thank you! 

I meant to ask how long is this good for in the frig. 

MyanW, I'm not sure. A week, maybe? I'm one of those people who defy the food safety advice and keep stuff until it looks or smells off 😂 I don't really pay close attention to how long something has been in the fridge. I usually run through it fast enough it doesn't go bad, as I'm rather hooked on having it in coffee once a day, and I do love creamy soups and gravies. I want to try it in a curry. I use it in place of coconut milk here and there because we try to keep saturated fat down. You could always make a smaller batch. It is pretty caloric, so I have to be judicious about it, even though we eat a lot more nuts and seeds than the standard recommendations