Whether you are eliminating dairy from your diet, “beefing” up your plant-based food choices, or have issues with dairy all together, dairy-free beverages and other products are abundant these days. However, there are some pre-manufactured options that contain a long chain of ingredients we would be better off avoiding. Reading the labels carefully is imperative.
We can also make a lot of these dairy-free beverages and condiments at home. Most are super easy to make right in your own kitchen in a high-speed blender.
One of the easiest dairy-free products to make, other than nut milk, is a delightful, tangy treat called cashew cream. Making it is very similar to preparing almond milk, or other nut milks.
You can simply soak the cashews for a few minutes in boiling water to make easy work of it. I enjoy a tangy version that tastes similar to sour cream. I stir it into hot pasta, or into a tomato-based sauce, or I place a dollop onto a baked russet or sweet potato.
I add lemon juice (and sometimes, vinegar) and garlic to make this savory version. But a sweet version of cashew cream can be made by adding vanilla and date syrup, and perhaps cinnamon. This could be served with fruit, or sweet potatoes. I also like to spread either the sweet or savory type on toast or English muffins, the way we would use cream cheese.
I’m a bit of a traditionalist when it comes to cooking and eating, but I’ve been opening my mind to other types of foods like this, and I have to say, our bodies do love this way of eating.
If you love getting in the kitchen and experimenting, but haven’t tried anything like this yet, it can be very eye-opening, and enjoyable.
Enjoy food made fresh!
Tangy Cashew Cream
1 cup raw, (unsalted) cashews
Boiling water to cover
½ cup water 2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed lemon juice
1 garlic clove, peeled and minced
Place raw cashews into a small bowl. Cover with boiling water and let rest for 15 minutes. Drain water.
Add soaked cashews, ½ cup water, lemon juice, and garlic into a high-speed blender. Pulse a couple of times to get the mixture started. Set speed on high and blend for 30 to 60 seconds, or until smooth and creamy.
Store in an airtight jar in the refrigerator for up to 1 week.
Tip: Add lemon zest for extra zing, or other seasonings such as onion powder, or add fresh herbs. Try a sweet version with maple syrup, or date paste, and perhaps cinnamon or vanilla, (lemon is optional in the sweet version).
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
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