Recipes

Cashew Crema

Anthology of Crumbs
Sep 27
1 min read

Silky smooth and endlessly versatile, this dairy free cream adds richness to soups, sauces, and breakfast bowls. A staple worth keeping on hand.

Searing the Beef

Substitutions: Lime juice can replace lemon juice for a sharper flavor.
Sweet version: Blend with maple syrup and vanilla for icing or desserts.
Savory uses: Stir into soups, sauces, or pasta for extra creaminess.
Storage: Keeps in an airtight container in the fridge for up to 4 days. Can also be frozen and thawed as needed.

Notes

Place cashews in a high powered blender with water, salt, and lemon juice if using.

Blend on high speed until smooth and creamy, about 2 minutes.

Instructions

1 cup raw cashews

½ cup water

1 pinch fine sea salt

1 tsp lemon juice (optional)

Cashew Crema

Anthology of Crumbs

women chef with white background (3) (1).jpg

average rating is 5 out of 5

Cream can mean many things: the frothy layer on a good espresso or the thick richness of dairy. This version takes the best qualities of cream and makes them plant based. Cashews blend into a silken base that can be sweetened for icing, whisked into soups for depth, or spooned over breakfast bowls. A splash of lemon lifts the flavor, making this a dairy free staple you will reach for again and again.

Servings :

1 cup

Calories:

Prep Time

5 min

Cooking Time

Rest Time

Total Time

5 min

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about me

I’ll preface this by saying I’m not a chef — just someone who loves to cook and needed a place to gather and share the recipes that have shaped my kitchen.

From the classics that are always on rotation to the discoveries I’ve stumbled upon along the way, you’ll find them here. Each recipe is shared in its original form, with Anthology’s Notes added at the end to reflect the tweaks and touches that suit our table.

Over the years I’ve tried to make many recipes my own, so you’ll also see those variations woven in.

Basically: cook, taste, adjust, and repeat.

— A

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