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Cashew Cream

Serves: 2 | Prep time: 30 minutes | Cooking time: 0 minutes | Cooking Skills: Simple
"Cashew cream is such a wonderful alternative to cows dairy products. I love to use it instead of cream or as a replacement for yoghurt. If you have a good blender you can get it to a beautifully velvety smooth consistency. Cow's dairy, along with meat, gluten and refined sugar, is one of the ingredients we advise you avoid when following the alkaline way - although cows dairy is alkaline when out of the body, it is incredibly acid forming when inside the body. It is what we call 'The Ash Effect'."  Tash x


100g cashews
½ cup water


Soak the cashews in the water for 30 minutes. Blend the ingredients together in a high-speed blender until completely smooth. Add more water if you would like a slightly looser consistency.

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