Black Garlic Kitchen

Black Garlic Cashew Nut Vegan 'Cream'

A dairy-free vegan ‘cream’ alternative to double cream; cashew nuts combined with the sweet, mellow flavour of Black Garlic.

black garlic vegan cashew nut 'cream'

Prep: 30 mins | Cook: none | Makes: 150g | V | Ve  

Ingredients

  • 150g raw unsalted cashew nuts
  • Boiling water for soaking the cashews
  • 2 tbsp Black Garlic Paste
  • ½  – 1 tsp Black Garlic Sea Salt or table salt
  • 150ml water

Method

  • Submerge the cashews in boiling water for 25 minutes.
  • Drain the cashew nuts and rinse well under running cold water.
  • Place the soaked cashew nuts, Black Garlic Paste, salt and 150ml water in a high-powered blender e.g. bullet blender and blend until smooth and creamy.
 

Top Tip: soaking the nuts in boiling water or overnight will help to soften the nuts and ensure a smooth and silky cream is obtained once blended. Black Garlic Cashew Nut Vegan ‘Cream’ is a perfect vegan substitute for cream cheese in BGK’s Black Garlic Vegan Chard Spanakopita or as a non-dairy savoury alternative to double cream. It works well as a salad dressing, in dips or sauces or over pasta. It can be eaten hot or cold.

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