An extremely easy kitchen staple to make, cashew cream is truly going to rock your dairy-free world!
At various different times in my life, I’ve had to give up dairy. If you’re anything like me, even just the thought of giving up a delicious dairy product is a tragedy. So many wonderful dishes are made up of dairy. In the beginning I was quite devastated. Yet, one beautiful day my sad, little world was laid to rest. Cashew cream, in all its glory, had come knocking at my door.
I soon discovered that cashew cream was a dairy alternative that had the ability to replace milk or cream in quite a large number of dishes. In fact, I found that in some recipes, the addition of cashew cream was actually far superior to that of dairy. Now ice cream, smoothies, fettucine alfredo, macaroni and cheese, pizza, and so much more starting appearing on the menu again. This vegan delight would be a substitute I would never forget! Once you give cashew cream a chance to light up your dishes, you won’t forget it either!
So, what exactly is cashew cream anyway?
Cashew cream is simply raw cashews that have been soaked and blended up with water. After it is blended into a smooth cream, it closely resembles dairy cream.
How do you make it?
Making cashew cream is one of the easiest things you’ll ever do in your kitchen!
First, you place raw cashews in a bowl and cover them with water. Let them soak for at least 6 hours, preferably overnight. (You might be thinking, I need this soon! I can’t wait this many hours! For a quicker method, see “How do I make cashew cream fast?” below.) This will ensure that your cashews easily blend up nice and smooth! You may find that it’s also easier on the tummy to soak them this long.
After the waiting is over and your cashews are nice and plump, drain the water and give them a good rinse. You’re almost finished!
Finally, place your fully soaked cashews in a high-powered blender, grinder, or food processor. Add enough water to get them moving, and blend until you have a beautifully smooth cream. You will want to make sure that your machine is on the smaller size, as it will do the best job at making the smoothest cream. If you use a machine that is much bigger than the amount of cashews you have, then you may run into an issue with a grainy cream. If you don’t have a small jar/pitcher for your machine, you can double or triple the recipe, and that will probably do the trick!
How do you make cashew cream fast?
To make cashew cream when you’re in a hurry, bring some water to a boil (enough to cover the cashews you’ll be soaking) and then pour it over a bowl of cashews. Let them soak for 30 minutes. Place the soaked cashews in a high-powered blender, grinder, or food processor and blend until smooth.
How to Make Cashew Cream
An extremely easy kitchen staple to make, cashew cream is truly going to rock your dairy-free world!
Ingredients
- 1 cup raw cashews
- water for soaking
- 3/4 cup water for blending
Instructions
- Place the cashews in a bowl, cover with water, and let soak overnight or for 6-8 hours. They can soak on either the counter or in the fridge. (For a faster method, see the notes below.)
- Drain the water from the soaked cashews and give them a rinse.
- Place the cashews in a high-powered blender, grinder, or food processor; add 3/4 cup water; and blend until completely smooth. The finished product should resemble dairy cream. Use a relatively small blending/grinding jar/pitcher to achieve the best result. If you don't have a small sized jar/pitcher, consider doubling or tripling the recipe.
- Pour your new vegan delight into an airtight container and place it in the fridge for up to a week.
- Try using this as a replacement for cream in all your favorite recipes! You can also add extra water and make your own cashew milk!
Notes
Fast Method: To make cashew cream when you're in a hurry, bring some water to a boil (enough to cover the cashews you'll be soaking) and then pour it over a bowl of cashews. Let them soak for 30 minutes. Place the soaked cashews in a high-powered blender, grinder, or food processor and blend until smooth.
Ideas for Use: This is probably my favorite dairy alternative to add to smoothies! It also is delicious as a replacement for cream in many savory dishes like soup, chicken/vegetable pot pie, Indian curries, fettucine alfredo, and much, much more!
Try out these recipes featuring cashew cream:
Healthy, Homemade Pumpkin Spice Frappuccino (Dairy-Free)
Creamy Pumpkin Pie Popsicles (Dairy-Free)
Healthy, Homemade Gingerbread Frappuccino (Dairy-Free)
Easy, Mayo-Free Chicken Salad (No Relish)