One of the things I’ve been working on is increasing my ability to make food for anyone, regardless of their specific diet needs. The desire for me came about after traveling to Montreal and struggling to find food I could eat. Though I did eat great food, it got a little old having restaurants tell me they didn’t know how to cook without wheat or sugar.
Cooking without Limits
I started thinking about it, and as angry as it made me, I had to admit that I wasn’t great at cooking without dairy or eggs.
Butter behaves much different than shortening – and vegan butter is another entity in and of itself. Egg substitutes change the texture of baked goods and adjustments must be made to properly compensate for what an egg does to a muffin or cake.
But, in the end, the joy I find from cooking comes directly from making others happy. When someone comes to my home who can’t eat dairy, eggs, nuts, or meat I want to be able to feed them well.
I’ve been diligent about baking with different ingredients and the results have been delicious.
Cashews Whirled into Cream
Which is where the cashew cream came from – I thought I’d play around with it. You can sweeten this however you choose. For this version I used dates. They’re nature’s candy, packed with nutrients. I found three dates to be perfectly sweet for me – feel free to use more or less to suit your preferences.
Once refrigerated, this cream thickens considerably. I tried piping it and it’s just not stable enough to hold it’s shape. I’m sure that could be remedied with more cashews.
This cream would be particularly delightful dolloped on a fruit cobbler or even spread on a piece of gluten-free toast in lieu of flavored cream cheese.
Other SS&GF Dairy-Free Recipes
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Find more recipes at Gluten-Free Wednesdays and Pennywise Platter.
Ingredients
- 1 cup raw cashews
- 3 large medjool dates
- 1 teaspoon vanilla extract
- pinch of kosher salt
Instructions
- Place the cashews in a bowl, cover with filtered water. Place the dates in a separate bowl, cover with 1 cup filtered water. Soak both for 20 minutes. Drain the cashews and put in the bottom of your VitaMix or your blender. Add dates with their soaking water, vanilla, and salt. Start on low and increase to high. Blend for 1 – 2 minutes, or until desired consistency is reached.
- Refrigerate in a glass jar for several hours before serving. Keeps for a week or so if stored properly.
Charlene @ Secrets of a Southern Kitchen
posted on August 3, 2010 at 10:04 pm
I’ve been trying to do some sugar free things ever since I had a check-up and my A1C level was through the roof. So far all I’ve done is take a regular recipe and substitute Splenda or Splenda and powdered milk for the sugar. I’d like to learn to use some of the other sweeteners out there, but as you mentioned about making subsitutions, changing from granulated sugar to a liquid, for instance, wouldn’t work in baked items, the whole thing would have to be re-worked, and I’m afraid that I don’t have the knowledge or skills to do so. I look forward to having time this fall to trying some other subsitutions. Thanks for your inspiration!
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Amy Reply:
August 5th, 2010 at 9:20 am
@Charlene @ Secrets of a Southern Kitchen, Thanks for sharing your journey with me. I wish you all the best and am sending a big hug!
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Debi
posted on August 4, 2010 at 9:59 am
That looks and sounds yummy. I’ve been trying to figure out what I could use the rest of my dates in.
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Zoe @ Z's Cup of Tea
posted on August 4, 2010 at 11:10 am
That looks really good, Amy! I’ve seen the idea before in a vegetarian cookbook, for a cashew “whipped cream”, but I don’t think dates were used. I love dates: as an example, they’re really good with banana (like a smoothie or shake), I find.
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lisa
posted on August 4, 2010 at 11:47 am
This is interesting because I made cashew cream for the first time last week & will be blogging a little about it this week. The recipe I used was sweetened with maple syrup & I found the end result to be more like a peanut butter type of thing. Although- I have been putting a tablespoon in the blender with ice, coffee, and irish cream flavored agave for a yummy treat!
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Alisa
posted on August 4, 2010 at 12:07 pm
Love the addition of dates! Brilliant Amy.
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Amy Reply:
August 5th, 2010 at 9:18 am
@Alisa, I’m always looking for ways to add natural sweetness…it was so simple to use them here.
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Aubree Cherie
posted on August 4, 2010 at 12:17 pm
This looks so good! I can’t wait to try it
~Aubree Cherie
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Trish
posted on August 4, 2010 at 2:00 pm
Simple and looks delicious. I’ve been meaning to make almond or cashew butter lately and yesterday I bought lots of dates. Will give it a try. Thanks!
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Kelly
posted on August 4, 2010 at 3:08 pm
Raw Cashew Cream is one of my favorite things EVER!!!
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Marlow
posted on August 4, 2010 at 7:09 pm
I’m so glad I found your blog today!!!!! I’ve been gluten free for two years (and have been blogging for about that long) but only recently I’ve been told that I need to be eating low glycemic. I came home from my doctor’s appointment today and just thought WHAT ELSE!?! I’m so thankful to have found a blog like yours!
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Amy Reply:
August 5th, 2010 at 9:14 am
@Marlow, I understand that feeling!! The think I hold on to is that I know there’s a solution out there – I just have to be diligent and patient enough to find it. Sending hugs!
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Natalie
posted on August 4, 2010 at 8:58 pm
Hi Amy,
I enjoy reading your blog and am looking for a good gluten free,sugar free,dairy free recipe for Challah.My family always has these huge, beautiful,fresh, sweet Crown challahs for the New Year and it hurts that I won’t be able to eat it.They are so unbelievably good…
I know that you have daring baker challenges,though I’m not sure how that works,i.e. if it’s a network where bakers take on the same project?I would really appreciate it you could let me know of any good challah recipes you’ve come across that are gluten free,sugar free,and dairy free.Or if you’ve ever attempted this kind of baking project yourself?!
Speak to you soon,
Thanks,
Natalie
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Amy Reply:
August 5th, 2010 at 9:13 am
@Natalie, I haven’t made a gluten-free challah but I know that Bette Hagman’s book The Gluten-Free Gourmet Bakes Bread has a challah recipe.
I haven’t tried it yet but I have tried other recipes in her book and have been happy with the outcome. Her recipes use a starchier mix to get a lighter product, and I prefer a mix with more nutritional value. That being said, her recipes work and are a great way to learn about gluten-free bread baking.
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gfe--gluten free easily
posted on August 4, 2010 at 10:10 pm
This looks really good, Amy! I find egg free to be the hardest for many recipes. And, probably dairy-free second when you want that really cheesey taste, so I’ll keep experimenting with those.
Shirley
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Amy Reply:
August 5th, 2010 at 9:11 am
@gfe–gluten free easily, I’m sure you’ve tried this but just in case – nutritional yeast is great. I’ve used it in lots of things where I needed a cheesy flavor but didn’t want to use cheese. It can be potent, though, so use it sparingly.
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Sommer @ A Spicy Perspective
posted on August 4, 2010 at 10:15 pm
Oh my! This sounds delicious!
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Linda
posted on August 4, 2010 at 10:33 pm
That looks wonderful Amy. I agree. It’s very rewarding to cook for others and make them happy, especially when they have a restricted diet.
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Kim @ Cook IT Allergy Free
posted on August 5, 2010 at 1:35 am
I agree with Kelly! This is one of my favorite things too! Had not thought about putting it on a cobbler before. That sounds just about perfect though! My kids love it with some fresh berries and a little bit of Udi’s Gluten Free Granola! Yum!
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Linn @ Swedish Home Cooking
posted on August 5, 2010 at 1:35 am
Wow, that sounds amazing I think. I will definitely try making this, I have a friend who is milk intolerant. I think she would love this!
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Claudia
posted on August 5, 2010 at 9:19 am
I’d have a smear of that anytime. I am not on a special diet – but a year ago I did replace butter with vegan butter. I will buy a few sticks of unsalted butter for the holiday baking – but usually just – stick- to Earth Balance.
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Megan @ Healthy Hoggin'
posted on August 5, 2010 at 11:02 am
Just discovered your blog, and I love it!!
I make a raw cashew-based cheesecake pudding similar to this cream– it’s SO good! I don’t miss the dairy or refined sugar at all!
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Nefeli
posted on August 5, 2010 at 2:19 pm
Hi there, just discovered your interesting blog today and
I have a feeling I’ll be visiting often from now (I’m all for the idea of transforming recipes to something both tasty and nutrionally meaningful).
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Jenn AKA The Leftover Queen
posted on August 6, 2010 at 2:37 pm
This looks so good Amy! I love cashews and have been thinking about making cashew ice cream. This is something I will have to try!
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Amy Reply:
August 8th, 2010 at 6:28 pm
@Jenn AKA The Leftover Queen, I recently made some cashew ice cream and it was great until I froze it. It was as hard as a rock. If you figure out how to get it softer, I’d love to know about it.
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cindy Reply:
August 28th, 2010 at 9:55 pm
@Amy, Amy – I’ve read a number of blogs using xanthan gum, guar gum, or arrowroot powder. Apparently it binds with the water molecules and prevents it from forming ice crystals. Check out this post from David Lebovitz
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Amy Reply:
August 31st, 2010 at 10:41 am
@cindy, That’s good info. Thanks for sharing!!
Debi
posted on August 6, 2010 at 4:28 pm
I just made this with almonds instead of cashews and have it sitting in the fridge chilling. I couldn’t help but take a taste before putting it in a jar – light and delicious with just a hint of sweet! Thanks, Amy!
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Alta
posted on August 8, 2010 at 3:45 pm
I love cashew cream – I only just recently discovered it since going dairy-free. I still have yet to make a raw, cashew-based cheesecake, but now I have faith that it’s possible and delicious. I love the idea that you sweetened your cream with dates.
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Kim
posted on August 8, 2010 at 5:09 pm
Yummy! I wish I could hire you as my personal chef!
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Tiffany Paidas
posted on August 12, 2010 at 2:55 pm
I love your site! You have inspired me to become more creative in my cooking, and to start my own blog! Thank you for the work that you do. This recipe was wonderful, by the way.
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Amy Reply:
August 12th, 2010 at 11:16 pm
@Tiffany Paidas, Congrats on the new blog!! I am so happy for you. It’s a wonderful feeling, isn’t it? Also, it’s humbling to hear that I’ve inspired you. Thank you so much for taking the time to share that with me. You made my week. Sending hugs.
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Aubree Cherie
posted on August 15, 2010 at 5:04 am
Hi Amy,
Sorry I’m late at getting around to letting you know this, but I added this to my favorite top ten recipes from last week.
I just bought some raw cashews a few days ago, can’t wait to be trying this!
~Aubree Cherie
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Stephanie
posted on August 28, 2010 at 7:30 pm
Amy – I just made this and holy cow!!! It is so good! Even my husband, who informed me that he hates both cashews and dates, said he’d eat this anytime! Thanks so much! Now I gotta get a pie made or something
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