Serves: ~6 tbsp (3–4 snack serves)
Ingredients
- ½ cup raw cashews (soaked 2–3 hrs, then drained)
- 2 tbsp maple syrup (adjust to taste)
- ¼ cup water (add more for thinner cream)
- Pinch salt (optional)
Method
- Soak cashews in warm water for 2–3 hrs (or boil 10 min if short on time). Drain.
- Blend cashews with maple syrup, fresh water, and salt until completely smooth and creamy.
- Adjust texture: Add extra water 1 tbsp at a time if you prefer it thinner.
- Serve immediately or store in the fridge (airtight) for up to 3 days.
Dietary notes
- Calories (per 2 tbsp serve) ~120 kcal Dietary Notes
- Texture: Can replace whipped cream, dairy cream, or frosting in safe desserts.
- GI/GL: Very Low (GL ~2–3 per serve, fat/protein dominant).
- Migraine diet:
- Cashews = moderate histamine/amine risk for some; tolerated by many if fresh.
- Maple syrup = low salicylate, usually safe in small amounts.
- Blend just before serving for maximum freshness.
- Food chemicals:
- Cashews contain natural amines → monitor tolerance.
- Maple syrup = low salicylate, low amine.
Serving Suggestions
- Dip for sliced pear or apple (choose Red Delicious apple for lower salicylates; peel for lowest load and failsafe friendly).
- Spoon over suitable stewed fruit (peeling fruit reduces salicylates;).
- Spread on rice cakes as a snack (low GI if paired with fruit, balanced by protein/fat in cashew cream).
- Swirl into quinoa porridge with fruit (keeps GL balanced; pears and peeled apples safest fruits).
- Topping for buckwheat pancakes (buckwheat is low GL and safe for migraine diets; pairs well with maple flavour).
