Ingredients: 150 g of raw cashews, 200 to 300 ml of water (depending on the thickness you want), 1 to 2 tablespoons of lemon juice, a pinch of salt, a pinch of black pepper (optional).
Preparation:
1. Soak cashews in water and leave for 4 to 8 hours.
2. Strain and wash them.
3. Put them in a blender along with water, lemon juice, salt and pepper (if using). Blend until you get a completely smooth, creamy texture.
4. If necessary, add more water to thin or more cashews to thicken.
Storage and shelf life
It lasts 3-4 days in the refrigerator in a sealed container.
If it thickens, just add a tablespoon or two of water and stir.
Cashew cream tips:
1. Texture.
- For cream sauces, use more water (about 300 ml).
- Use less water (180-220 ml) for spread or "sour cream".
- If it's too thin, add more cashews and blend again
2. Blending
- Blend for 2–4 minutes total.
- Pause to scrape down the sides of the blender.
- If you have a weak blender, add water little by little so that it doesn't "get stuck".
3. Taste
- Don't skip the lemon, it gives a better flavor and takes the weight off the walnuts.
- Salt goes a little, but it is important for balance.
4. Soaking cashews
- Minimum 4 hours, ideally overnight (8 hours).
- If you forget: pour hot water over them for 60 minutes, it's not the same as overnight, but if you're in a hurry.
Cashew cream FAQ
1. Can I use roasted cashews?
You can, but the cream will be a little "heavier" and have a stronger nutty taste. Raw gives a more neutral, creamier result.
2. Do they have to be soaked in water?
It doesn't have to, but it's recommended. Soaking softens them, making the cream smoother and easier to digest.
3. What if I don't have a strong blender?
It can be weaker, but:
- uses more water
- blend longer
pause and stir a few times. Otherwise, it may remain grainy.
4. Why does my cream turn out grainy?
The most common reasons:
- The cashews are not soaked enough.
- Not enough blending.
- Too little liquid.
5. Can I freeze the cream?
No. The texture may become grainy after thawing. It is better to keep it in the refrigerator for 3 to 4 days.
6. What can I use instead of cashews?
There is no perfect substitute for the same creamy effect, but it can:
sunflower seeds (cheaper version)
almonds (slightly thicker texture)
7. Is it good for IR nutrition?
Moderately yes. It has healthy fats and proteins, but it is high in calories, so the amount is important.
Uses of cashew cream:
1. As a sauce for vegetables, pasta or salads.
2. As a substitute for sour cream in dishes.
3. As a base for vegetable cream soups
4. As a spread. It can be spread on wholemeal bread or galettes (in smaller quantities).
5. As a sauce for main dishes
It is poured over chicken, turkey or fish.
6. Goes well with grilled vegetables (zucchini, peppers, broccoli). It can be added at the end of cooking as a "creamy finish" to the dish.
7. As a dressing for salads
Instead of mayonnaise. Especially good with salads with eggs, tuna or tofu. It gives a "creamy" feeling without heavy additives.
8. In sandwiches and wraps.
9. In cold salads.
10. In quick meals when you want a creamy texture without dairy products.
11. As a base for soups.
12. It is added to pumpkin, zucchini or cauliflower soups. It gives density and a slight sweetness. It is added towards the end of cooking.
13. As a sauce base for meals in the IR nutrition. It is combined with proteins and vegetables. It gives satiety without quick sugar spikes (with quantity control).
Krem od indijskih oraha je kremasta veganska alternativa mlečnim proizvodima. Blagog je ukusa, lako se priprema i može se koristiti kao zamena za kiselu pavlaku, pavlaku za kuvanje ili krem sir u mnogim jelima. Odličan je za namaze, soseve, prelive za salate i druga slana ili slatka jela.
Sastojci: 150 g sirovih indijskih oraha, 200 do 300 ml vode (u zavisnosti od gustine koju želiš), 1 do 2 kašike soka od limuna, prstohvat soli, prstohvat crnog bibera (opciono).
Priprema
1. Indijske orahe potopi u vodu i ostavi 4 do 8 sati.
2. Procedi ih i isperi.
3. Stavi ih u blender zajedno sa vodom, sokom od limuna, solju i biberom (ako koristiš). Blendaj dok ne dobiješ potpuno glatku, kremastu teksturu.
4. Po potrebi dodaj još vode da razrediš ili još indijskih oraha da zgusneš.
Čuvanje i rok trajanja- U frižideru traje 3–4 dana u zatvorenoj posudi.
- Ako se zgusne, samo dodaj kašiku-dve vode i promešaj.
Saveti za krem od indijskih oraha:
1. Tekstura.
- Za krem za soseve koristi više vode (oko 300 ml).
- Za namaz ili “pavlaku” koristi manje vode (180–220 ml).
- Ako bude previše redak, dodaj još indijskih oraha i ponovo izblendaj
2. Blendiranje
- Blendaj 2–4 minuta ukupno.
- Pauziraj da sastružeš stranice blendera.
- Ako imaš slab blender, dodaj malo po malo vode da ne “zapne”.
3. Ukus
- Limun ne preskači, on daje bolji ukus i skida težinu oraha.
- So ide malo, ali je bitna za balans.
4. Namakanje indijskih oraha
- Minimalno 4 sata, idealno preko noći (8 sati).
- Ako zaboraviš: prelij ih vrelom vodom 60 min, nije isto kao preko noći ali ako bas žuriš.
Često postavljana pitanja za krem od indijskih oraha
1. Da li mogu da koristim pečene indijske orahe?
Možeš, ali krem će biti malo “teži” i jače orašastog ukusa. Sirovi daju neutralniji, kremastiji rezultat.
2. Da li mora da se potapaju u vodi?
Ne mora, ali je preporučljivo. Namakanje ih omekša pa krem bude glatkiji i lakši za varenje.
3. Šta ako nemam jak blender?
Može i slabiji, ali:
- koristi više vode
- blendaj duže
pauziraj i mešaj nekoliko puta. U suprotnom može ostati zrnast.
4. Zašto mi krem ispadne zrnast?
Najčešći razlozi:
- Indijski orasi nisu dovoljno namočeni.
- Nedovoljno blendanja.
- Premalo tečnosti.
5. Da li mogu da zamrznem krem?
Ne. Tekstura može postati zrnasta posle odmrzavanja. Bolje je čuvanje u frižideru 3 do 4 dana.
6. Čime mogu da zamenim indijske orahe?
- Nema savršene zamene za isti kremasti efekat, ali može:
- suncokretove semenke (jeftinija varijanta)
- bademi (malo gušća tekstura)
7. Da li je dobar za IR ishranu?
Umereno da. Ima zdrave masti i proteine, ali je kaloričan, pa je bitna količina.
Upotreba krema od indijskih oraha:
1. Kao sos za povrće, paste ili salate.
2. Kao zamena za kiselu pavlaku u jelima.
3. Kao baza za biljne krem supe
4. Kao namaz. Može da se maže na integralni hleb ili galete (u manjim količinama).
5. Kao sos za glavna jela
Preliva se preko piletine, ćuretine ili ribe.
6. Odlično ide uz grilovano povrće (tikvica, paprika, brokoli). Može da se doda na kraju kuvanja kao “kremasti završetak” jela.
7. Kao preliv za salate
Umesto majoneza. Posebno dobar uz salate sa jajima, tunjevinom ili tofuom. Daje “kremasti” osećaj bez teških dodataka.
8. U sendvicima i rolnicama.
9. U hladnim salatama.
10. U brzim obrocima kada želiš kremastu teksturu bez mlečnih proizvoda.
11. Kao baza za supe
12. Dodaje se u supe od bundeve, tikvice ili karfiola. Daje gustinu i blagu slatkoću. Dodaje se pred kraj kuvanja.
13. Kao sos baza za obroke u IR ishrani. Kombinuje se sa proteinima i povrćem. Daje sitost bez brzih skokova šećera (uz kontrolu količine).
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