If you are just dipping your toe into the world of dairy-free, vegan or a plant based lifestyle, basic cashew cream may be new to you. Cashew cream is a vegan replacement to any recipe where any variety of dairy cream is required, and can be used in countless ways.
The Story:
Cashew cream is an awesome base recipe made from only cashews and water, that can be used in a variety of ways to elevate and achieve deliciously creamy eats…without dairy. Think cheesecake, ‘ranch’ dressing, gravy, sour cream or pasta sauce! Many of those recipes start with a base of an easy cashew cream. I know it sounds weird, and it took me a while to get on board too, but just trust me. I like to make a large, neutral flavored batch of the cream, then I can adjust the seasonings or thin it out as needed for each recipe.
Jump to:
🧾 The Ingredients:
Here is the list of ingredients you will need to make this basic cashew cream.
- Raw cashews: Make sure your cashews are not roasted or salted or flavored in any way. You want raw , unflavored cashews for this recipe. You can find them in bulk at most health store grocers. Target and most supermarkets usually carry them packaged. COSTCO just started carrying organic, raw cashews so you can buy them in bulk…SCORE!
- Water: Simple. The water helps soften the cashews so that they blend up nice and smooth.
Step By Step Preparation Instructions:
Cashew cream is a VERY EASY process.
- Step 1: Soak your raw cashews in a bowl of water for 2-3 hours. Place them in enough water so that all the cashews are covered. Drain and rinse.
- Step 2: Add the soaked cashews and water to a blender and blend until super creamy. That’s it!
- Tip 1: You will need a high quality blender or food processor so that you can get the cashews nice and smooth, but just work with what you have! I make my cashew cream in bulk for the week and keep it in the fridge to pull out and build upon based on what I need for each recipe.
- Tip 2: You do not want to make less than about 1.5 cups of cashew cream at a time. The blender needs enough volume to be able to really grab hold of the cashews to achieve the smooth and creamy texture you are after. I have had some frustrating sessions of constantly scraping down the sides of the blender, only to still end up with gritty cashew cream. This is another big reason why I make it in bulk!
Recipe FAQ's:
- How do I serve basic cashew cream? I love using this basic cashew cream in pasta recipes (it creates such a great, creamy texture that mimics whole cream or melted cheese perfectly), I thin it out and use it as dressing, or to thicken cheesecake, or it also works beautifully as a gravy replacement! There are so many ways to use it!
- How long does a basic cashew cream stay fresh? This basic cashew cream will last in an air tight container in the fridge for about a week. I like to make a big batch and use it throughout the week. It helps keep me inspired to cook if I already have it on hand.
- Can I make vegan sour cream using this basic cashew cream? Yes! You’ll want to add some already made yogurt to it, or break open a probiotic capsule into it, mix well and let it ferment overnight or to your desired tang level. It works beautifully as a sour cream after it has been fermented!
Ways To Use It:
📖 The Recipe:
Basic Cashew Cream
Ingredients
- 1.5 cups raw cashews
- 1 cup water
Instructions
- Pace the cashews and 4 cups of water in a bowl and leave the cashews to soak for at least 4 hours. If you are short on time, you can also boil the water, remove from the heat and pour the cashews in and allow to sit for an hour or so. The process of soaking them allows them to soften up so they blend smoothly.
- Once the cashews have been soaked, drain the cashews, rinse with fresh water, and drain again.
- Place the cashews and 1 cup of water in a high powered blender or processor and blender until smooth, creamy and no grittiness appears.
- You can add more water, one tablespoon at a time, if the mixture is too thick and the blender needs some help to be able to blend smoothly. Enjoy!
The Finished Product:
The finished product should be a thick and creamy mixture. From here, this cream makes a great filler for cheesecake when combined with dairy-free cream cheese, or add some more water, mix with your desired spices and you have a great sauce, or use a dollop on top of a baked potato. The options really are limitless!
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