What do I do with a couple of cups of cashew coconut cream?

March 11, 2019 11:27 PM

I made a lot of delicious cashew coconut cream (soaked raw cashews, can of coconut milk, salt, high-speed blender) for a recipe. It has the texture of thick coconut milk. I have about two cups of it left over - what should I do with it? I have almost no dietary restrictions and like a very wide range of foods, so nothing is off limits except mangoes, to which I’m allergic. Give me some ideas so I don’t just drink the stuff! Thank you!
posted by centrifugal to Food & Drink (11 answers total)

This would make a great base for vegan curry; the richest and most luxuriant vegan curries I've made have all been with a base of coconut milk + nuts. Last time I made this coconut and peanut aubergine curry, except I resent the idea that vegan food also has to be low-calorie food so I used full-fat coconut milk, extra peanut butter, extra tahini and extra cashews in the sauce and it was incredibly rich and delicious.
posted by terretu at 12:29 AM on March 12, 2019 [6 favorites]

Beaten to the curry suggestion! But I use coconut milk & peanut butter as a curry base all the time and that was the first thing I thought of. Now I'm kinda drooling at the thought of cashew instead of peanut.

I usually just get a jar of pre-mixed curry paste, but of course that's a whole realm of fun experimentation as well.

Yum!
posted by inexorably_forward at 1:21 AM on March 12, 2019

It's probably unimaginative, but I would make a rice pudding out of that, and I bet it would be delicious.
posted by pazazygeek at 1:58 AM on March 12, 2019 [7 favorites]

Add to a creamy soup for the creamy component.

Pour over vegetables and bake until veggies are soft, most recently I had cabbage this way, so good.

Smoothie base.

Add to oatmeal.

Mix a T of chia seeds with 3/4 of a cup in fridge for a chia pudding a few hours later.

Swirl on top of any soup or stew.

Freeze any leftovers to use for future recipes. Flat in a freezer bag lets you break off a piece the size needed.
posted by RoadScholar at 5:58 AM on March 12, 2019 [1 favorite]

Do you have an ice cream maker?

2 cups cream + 2 heaping cups chopped fresh fruit (I generally use mango but since that's a no-go it also works great with strawberries), 1/3 cup honey, 1 tsp vanilla extract honey, pinch of salt. Blend together, chill, process through ice cream maker, freeze.
posted by Mchelly at 8:10 AM on March 12, 2019 [1 favorite]

I'd make this tasty curry, it calls for cashews and coconut milk and they end up blended together.
posted by noxperpetua at 9:27 AM on March 12, 2019

make an insanely rich and delicious version of chia seed pudding, flavored however you like.
posted by fingersandtoes at 10:05 AM on March 12, 2019

It sounds like it would work well in this chickpea coconut curry recipe.
posted by Lexica at 11:40 AM on March 12, 2019

You can use it as a hair mask.
posted by DarlingBri at 12:33 PM on March 12, 2019

Mangos, cashews, pistachios, and poison ivy are all part of the same family (the Anacardiaceae), and the plants all produce varying amounts of irritating urushiols.

But the urushiol is in the peel of the mango, and in the shells of cashews, and it can be destroyed by heat. The linked article points out that 'raw' cashews are actually steamed, which does destroy a lot of the urushiols, but there are people who strongly react to both mangos and cashews, so I think it might be wiser for you to cook the cashew coconut cream instead of eating it raw.
posted by jamjam at 1:31 PM on March 12, 2019

Truly raw cashews aren't available in stores because the roasting process to remove the the shell cooks them. They're labeled as "raw" in the store to distinguish them from ones that have been roasted again out of the shell, but they aren't actually raw.
posted by Lexica at 10:10 AM on March 13, 2019