Cashew cream – a versatile cream that can be used as a base for many condiments and serve as a replacement for dairy-based cream in a recipe! Better yet, it is so easy to make! The recipe below is the “unflavored” version, allowing it to serve as a replacement for cream in just about any recipe. Below are a few ways this cream can be used:
- Sour cream
- As a base for creamy salad dressings
- Mixed into smoothies — who doesn’t want a creamier smoothie?!
- Alfredo sauce
- As a general “thickener” in place of regular cream
Cashew cream is listed in many recipes. After making it once, you’ll realize just how easy it is and you’ll want to always have some cashews on hand so you can whip up some of this creamy goodness whenever you want! How will you use cashew cream?
1 cup raw, unsalted cashews
Water for soaking and more for blending
Optional: 1 garlic clove for savory option or 4 pitted medjool dates for sweet option
- Place cashews in a bowl or container and add enough room-temperature water to cover all the cashews. Place a plate on top of the container and let sit overnight or at least 6 hours. **
- Drain and rinse cashews.
- Place cashews in a high-powered blender and add 1 cup of water. Cover and blend, adding more water as needed in order to reach desired consistency. 1 cup of water = heavy cream consistency, 2 cups of water = half and half consistency, 3 cups of water = milk consistency.
- Add in optional garlic or dates and blend for 3 minutes or until very smooth.
- Use as needed and store any leftovers in the fridge. Enjoy!
** If soaking overnight or for 6 hours is not an option, you can do a “quick soak” method. This consists of covering cashews with boiling water and letting them sit for 1 hour. A “super quick soak” method consists of placing cashews in a saucepan with 3 cups of water, bringing to a boil and continuing to boil for 10 minutes. Rinse, drain and continue with the recipe as normal.