How to Make Cashew Cream
Today we are talking all about our favorite dairy replacement that mimics heavy cream: Cashew Cream! It's simply soaked cashews that are blended up! It's simple to make, has a neutral flavor that compliments most anything it is used with and truly results in making a dish creamy without adding any dairy!
Servings: 1 cup
Ingredients
- 1 cup raw unsalted cashews
- water
- pinch fine sea salt
Instructions
Quick method:
- Place cashews in a small pot and add enough water to cover by 1".
- Bring cashews to a boil, cover and turn off heat. Let sit for 1 hour.
- There may be a blue-ish film on cashews. Drain water and rinse cashews and place in the basin of a blender with a small pinch of salt.
- Blend using between ¼ cup water (for a high speed blender) or up to ½ cup water (for a traditional blender). You may need to scrape down the mixture several times. Start with 1/4 cup and increase the amount of water a bit at a time with the goal being to get the cashews to a creamy smooth consistency.
- Store in a container for about 1 week. Use in recipe that calls for half and half or cream!
Overnight cashew cream:
- Place cashews in a jar and cover with water by 1". Cover and place in the refrigerator to soak for 8-12 hours.
- Drain the cashews and place in the basin of a blender with a small pinch of salt.
- Blend using between ¼ cup water (for a high speed blender) to ½ cup water (for a traditional blender). You may need to scrape down the mixture several times. Start with 1/4 cup and increase the amount of water a bit at a time with the goal being to get the cashews to a creamy smooth consistency.
- Store in a container for about 1 week. Use in recipe that calls for half and half or cream!