Silken Cashew Cream

Rich in taste and texture only, this indispensable nut cream, gently sweetened with brown rice syrup, transforms simple fruits into stylish treats and enlivens puddings, shortcakes, and many other desserts.

1 cup (250 mL) raw cashews
1/2 cup (125 mL) brown rice syrup
1/4 cup (60 mL) water
1/4 teaspoon (1 mL) salt
1 Tbsp (15 mL) vanilla extract
1/4 tsp (1 mL) almond extract

1. Position a rack in middle of oven, and preheat oven to 300 F (150 C). Line a baking sheet with parchment paper. Spread cashews on sheet and toast in oven for 4 or 5 minutes, until fragrant but not coloured. Cool completely.
2. The rice syrup will be easier to measure if warmed first. Place the jar of syrup in saucepan and fill saucepan until half the jar is in water. Bring to a simmer over low heat. Stir syrup once or twice until it has liquefied.
3. Grind the cashews into a fine meal in food processor. Add rice syrup and process until mixture is smooth, stopping processor a few times to scrape down the sides of the work bowl. Add water, salt, and vanilla and almond extracts, and process until completely smooth, 3 to 5 minutes longer.
4. Store in covered container in refrigerator for up to two weeks. The cream will thicken more when cold; thin with water if desired and stir before serving.

Tips:

• Cashews make the richest, smoothest nut cream, but other roasted nuts, including blanched almonds, skinned hazelnuts, and pecans, create flavourful creams. The exception is walnuts-they are too bitter for this recipe.
• Store a container of Silken Cashew Cream in your freezer. It will keep for up to one month and defrosts quickly.

Makes: 1 1/2 cups (350 mL)