Golden Cashew Cream
Cashew cream is so easy to make and tastes good on just about everything! I created my Golden Cashew Cream when I came up with the idea of adding some other ingredients to boost the nutritional value of this delicious treat even more. I added chunks of fresh raw turmeric to my cashew cream, which gave it the golden colour and hence its name.
I love turmeric for its potent anti-inflammatory component, curcumin that gives it its bright yellow orange colour. It’s an antioxidant that supports health and liver function as well as helps prevent free radical damage linked to cancer and heart disease.
I also added some fresh ginger, which supports digestion and contains anti-inflammatory compounds called gingerols. Ginger also supports the immune system, which is great for cold and flu season! The fresh lemon juice I added is full of vitamin C, which will also support the immune system, skin and adrenal health. The lemon also gives the cashew cream a cream cheesy flavour, which is absolutely delicious.
Cinnamon is another ingredient in this tasty Golden Cashew Cream and is great for supporting blood sugar balance. It does so by slowing digestion and also improving insulin sensitivity. I used some delicious Maple Syrup (Canada No. 3) to sweeten this recipe, which is one of my favourite natural sweeteners.
An optional ingredient in this recipe is collagen, which actually gives this cashew cream a sticky texture. Plus it adds a protein boost and the benefits of being great for our hair, skin, nails and digestive health. I actually just discovered that Blush Lane here in Edmonton carries Bulletproof Upgraded Collagen so that’s what I used in this recipe. Other great brands of Collagen include Great Lakes and Vital Proteins.
- 1 1/2 cups raw cashews
- Juice of 1 lemon
- 3 1 inch hunks of peeled turmeric
- 1 inch knob of ginger, peeled
- 1/2 teaspoon cinnamon
- 1/4 cup maple syrup
- 1/4 cup water
- Pinch of sea salt
- Optional: 3 tbsp collagen
- Place all ingredients in a high powered blender like a Vitamix and blend until combined well. If you don’t have a Vitamix or Blendtec, soak the cashews in water for 2-4 hours prior to blending.
- Pour into a glass jar and cover, storing in the fridge.