I prepare my breakfast in the evening to have less stress in the morning very often. A light Cashew Cream is the base of my favorite breakfast variations. This cream is season independent. You can enjoy it in the summer months with cold fruits or in the winter months with baked banana or hot berry sauce. Whatever you want. The possibilities are amazing! You can store this cream up to 3 days in the fridge in a closed container.
For my it is always really special to discover new diet ideas like this Cashew Cream. You only can discover new ones when you release old habits. Sometimes it is really difficult to release them but it worth it. Trust me. Change is often a possibility to grow in your own way.
Nut are a big component in my daily diet since years. Nuts have such a high nutrient content on a small size. You get lots of vitamins and minerals when you enjoy such a small amount of nuts a day. They are also really filling and a perfect ingredient to make you full for longer. This is really important for me because I’m a 4-times eater and don’t eat between breakfast and lunch. Cashewnuts are used very often in my kitchen. Not only for breakfasts. They are perfect for soups as well or smoothies because you get such an amazing creaminess by adding them. My absolutely favorite smoothie with Cashewnuts is this one: http://nutsandblueberries.com/turmeric-cashew-smoothie-with-lemon/
The fat rate of 40% in Cashewnuts is low by comparison with other nuts like Walnuts (60%). They also contains healthy high valuable protein, vitamin B and folate.
I love to add cherries in my Cashew Cream. I’m so happy cherry season began here in Germany. They are perfect when they are really cold and fresh so take care to use them within a few days. To avoid an attack from bacteria keep the stalk. It protect the cherry.
One more high recommendation is use almond butter as a topping. Have you ever made your own one? It’s so easy and bring you to another level of enjoyment. Trust me! I eat it nearly every day. I use almond butter as topping on smoothies, smoothie bowls or simply eat it together with apple slices. I added the recipe as well if you like to try it out. Give it a try. Please!! You won’t be sorry about it. I make mine with ground vanilla and nothing more. You don’t need to add other sweetener because the almonds are sweet itself.
The Breakfast Basis: Cashew Cream
50g cashew nuts, soaked overnight
30g buckwheat, soaked overnight
1 tsp ground vanilla
pinch of nut milk (I use my self-made walnut milk)
My favorite Topping
handful of fresh cherries
Almond Butter (Recipe below)
- Rinse the cashew nuts in the morning
- Mix them together with the dates, the vanilla and a pinch of nut milk
- You can mix it completely or not if you prefer a crunchy structure
Vanilla Almond Butter
Serve 1 Jar
500g raw almonds
2 tsp ground vanilla
- Add the almonds and vanilla in a high speed blender
- Mix it until you get a creamy nut butter
- The time dependds on how strong your blender is (I need 7-10 minutes with my Vitamix)