How to use the cashew to whip cream for desserts?

For some vegans or the low-carb people, Use the cashew to whip cream will be a good choice. Let us study together.

INGREDIENTS

1 cup/140g raw unseasoned cashews soaked in boiling water until soft

1/3 cup/ 80ml water

2 Tablespoons sugar (optional)  

¼ teaspoon vanilla extract (optional)

EQUIPMENT

Blender OR Food processor: A blender, or food processor or immersion stick blender is required to blend the cashews into a creamy and smooth whipped frosting. A blender is my preferred choice as it produces a creamier texture.

Measuring cups or kitchen scale

INSTRUCTIONS

Soak the cashews in a bowl of freshly boiled water for at least 2 hours or preferably overnight. The longer you soak the cashews, the smoother the cream will be. Breaking the cashews between two fingers easily, indicates that its soft enough and ready to be blended into a light and fluffy cream.

Strain out and discard the water once the cashews are softened

Turn the cashews out into a blender. Start by adding 1/3 cup (80ml) fresh water to the cashews. You can add more water as you blend, depending on the consistency preferred.

Add in sugar and vanilla extract if using.

Blend the mixture on high for about 2 minutes. If you find that the cream is still too thick add water, about 2 tablespoons at a time, blending between each addition until it reaches the desired consistency.

Depending on how powerful your blender is, the cream should be blended into a velvety smooth consistency between 3 and 6 minutes.

Be sure to stop the blender and scrape down the sides with a rubber spatula every minute or so.

The cream is now ready to be scooped onto your favourite desserts.

Piping the cream requires it to have a firmer, thicker consistency. To achieve this consistency, transfer the cream to a dry container and refrigerate for about an hour. The longer the cream is refrigerated will determine the firmness of the cream. The cream will now be at the perfect consistency for piping onto cupcakes and cakes or, sandwiching cookies.

Store any unused cream in a sealed container in the refrigerator for up to 5 days.

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