Description
Cashew cream is a luscious dairy free wonder that can be used to replace heavy cream in savory to sweet recipes alike. Made with just water and raw cashews, it’s quick and easy to whip up. It will transform the way you look at dairy free / vegan cooking, and make your life easier and more delicious! Vegan, Whole30 compatible, and paleo friendly.
Ingredients
Scale
- 1 cup raw cashews
- Hot water to soak
- 1/2 cup to 3/4 cup water, depending on desired thickness
Instructions
- Soak cashews. In a heat proof bowl, cover cashews with just boiled water to soak for 20-30 minutes until pale and plump in appearance. Alternatively, cashews can be soaked overnight in room temperature water. For an even faster option, simmer cashews in a small saucepan on the stove top for 5-10 minutes until pale and plump.
- Drain cashews and blend. Drain cashews and add to blender container with 1/2 cup to 3/4 cup water – depending on desired thickness. 1/2 cup of water will yield cashew cream that is close to the consistency of sour cream. Use 3/4 cup water (or more) for a more pour-able consistency. Blend on high, stopping to scrape down the sides as needed, until completely smooth and creamy. An additional tablespoon of water can be added at a time to ensure smooth blending.
- Store in a covered container in the refrigerator for 4-5 days until ready to use. Can be used to substitute heavy cream in a variety of recipes. We particularly love it for soups, pasta sauces, and pan sauces! See the blog post above for recipe recommendations and flavor variations.
Notes
Cashew cream can be stored in the refrigerator in a covered container for 4-5 days, or frozen for up to 2 months.
See blog post for serving suggestions and flavor variations!
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Blender
- Cuisine: Dairy Free