Cashew Cream from Vegetarian Cookbook

[Thermomixer]

I tried the sweet cashew cream recipie in the TMX vegetarian cookbook.

It didn't work, just ended up with watery cashewness.

I did salvage it though by blending with ice cubes to make a cashew/honey sorbet is yummo!!!!

But anyone have any ideas as to how I could make this cashew cream work?

[Thermomixer]

Haven't tried it but will look at it.

[Thermomixer]

Vegetarian Cookbook:
130g cashews
80g honey
150g water
Looks like too much water???

[Thermomixer]

I don't know if it's too much water, or the method.
The instructions say to grind the cashews first then add the honey and water. I would put the whole lot in together.
I made a cashew cream for the Cashew Chicken Curry from Fast and Easy Indian Cooking and it called for 150g cashews and 150g water. It was a beautiful creamy sauce.

[Thermomixer]

Think I would be happy to grind them for about 30 seconds on speed 8 or 9 to really pulverise them and then add the honey and water and cook with some heat for 5 minutes or so and then blend on speed 8 or 9 again to make it smooth?

Sounds OK to me on paper(computer screen) - but may have to check the recipe and give it a whirl.

Is it supposed to be a substitute for pouring cream?

[Thermomixer]

I'm not 100% sure if its supposed to substitute for pouring or whipped cream, I got the impression from the recipie that it was whipped but there are no pictures!

[Thermomixer]

OK - did as the recipe said - but just started by adding 50g water to begin and even with that it appeared to be a fairly watery mix.

So, then put the heat on and cooked it for 4 minutes and it thickened up.  So then added the remaining 100g water and cooked for another 5 minutes and it was a very thick mix at that point.

The photos are out of focus (sorry) but give the idea that it is no longer watery (I hope)

[quirkycooking]

When I make cashew cream, I use equal amounts of water and cashews and just grind them up all at once for a minute or so on speed 9.  If I want it thicker, I use double the amount of cashews as water.

Or here's another way for a fancier sweet version:
Blend 1 cup cashews and 1 cup water for 1 min, sp 9.  Insert butterfly, drizzle 1 - 1/2 cups sunflower oil through hole in lid while mixing on speed 4, until cream thickens.  Blend in 4 tablespoons pure maple syrup, 1/2 tsp vanilla extract and pinch salt (briefly).  Chill and serve.  (Thickens substantially when chilled.)  [from Fit for Life Cookbook]

[Thermomixer]

Thanks Quirky Jo.  My "cream" seemed very watery, but may well have thickened on standing.  It certainly thickened when heated.