Little Island Cashew Cream - 245ml

Little Island Cashew Cream - 245ml
Price:
NZ$ 7.50
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Little Island single cream is made by blending delicious cashew nuts with smooth coconut cream to create a rich and velvety delight perfect for cooking, salad dressings, desserts and wherever single dairy cream is used.

Ingredients: 

Cashew Base 80% (Water, Cashew Nuts 11%), Coconut Cream, Sunflower Oil, Coconut Oil, Sugar, Emulsifier (Sunflower Lecithin), Stabiliser (Xanthan Gum), Nutritional Yeast, Salt, Preservative (Nisin)

Allergen Statement: Contains Tree Nuts. May contains traces of Gluten and Dairy. Whilst this recipe contains no dairy or gluten containing ingredients, and we take great care during processing, the facility this product is made in does handle ingredients which contain gluten and dairy.

Whip it!

4 1/2 TBSP of any Butter, Margarine or Spread (straight from the fridge).

  • 1 Bottle Little Island Cashew Cream (straight from the fridge)

  • 2.5 tsp Icing Sugar (optional)

  • 1 tsp Vanilla Paste (optional)

  1. In a small bowl, using an electric beater, whip vegan butter on a high setting for 2-3 mins until very pale, soft and creamy. This is a very important step so no short cuts! It pays to scrap down the sides once or twice.

  2. In a slightly larger bowl add cream, icing sugar and vanilla, and whisk to combine.

  3. Add whipped vegan butter to cream, then beat on high until you reach the consistency you want. If the product separates, continue to whisk for a minute and it should come together. If it still hasn’t come together add one more tablespoon of whipped vegan butter and continue to whip.

  4. Product is best used immediately, but can be stored for up to a few hours in a cool dark place covered. Do not store whipped cream in the fridge.

Little Island whipped cashew cream will not look exactly like whipped dairy cream but it is as close as Little Island have been able to get it for now. Little Island are always working to make their products even better and improve on what they do.

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