Need a non-dairy cream for sweet or savory dishes? Cashew Cream is your answer.
Plant-based cuisine and the raw food movement have only gained steam over the past few decades. And for good reason: you can get all the nutrients you need without sacrificing flavor or texture if you just know some methods like this one in our Cashew Cream recipe. When you soak cashews, they soften enough to be pureed with water. The result is a luxurious, rich cream that can be used in any number of sweet or savory dishes as a dairy cream replacement. Besides being dairy-free, Cashew Cream is sugar-free, gluten-free, and oil-free. It’s a great option to have in your tool kit, not only for your own healthy eating but also if you’re cooking for someone who needs any of those options. Our Cashew Cream works with Whole30 and Paleo diets as well.
All the good science is there, but what about the taste? It’s on target. It has a creamy, buttery taste but with a hint of tang from the addition of lemon juice. The tiny bit of salt just heightens the flavor. It’s most similar to sour cream in taste and texture, but you can thin it with water or omit the lemon juice if you want a more subtle taste. The best part? It’s super easy. Planning ahead for the soak is the step that requires the most bandwidth, so that tells you how easy it is!
Cashews: How to Buy
If you haven’t worked with cashew milk or cream before, you may want to make sure you’re buying the right kind of cashews. Don’t just grab a can of cashews with Mr. Peanut in his top hat and monocle on it! Those are probably roasted and salted. Look in the bulk aisle or baking aisle for raw cashews. If cashew pieces are a more economical option (they usually are), go for it. It doesn’t matter if they are whole, halved, or in pieces for this recipe. The main thing is that they’re raw. If you can buy organic as well, that’s a bonus for clean eating!
FAQs & Tips
How to Make Ahead and Store?
You can make Cashew Cream as directed and store it in an airtight container in the fridge for up to 5 days. You will probably have to shake it up or give it a whisk before using it if it’s been sitting for a day or two. Depending on how you’re using it, you may want to let it come to room temperature before using it or use it chilled. If you want to freeze it, freeze it in small portions, and it will keep for 1-2 months. The best practice is to let it thaw overnight in the fridge before using it.
Is Cashew Cream the same as Cashew Milk?
No, but you can make Cashew Milk from Cashew Cream. Cashew Milk is made from the same ingredients but has a much thinner consistency. If you want something for your morning cereal or to enjoy with a chocolate chip cookie, you want Cashew Milk. Thin your Cashew Cream with water until you have the desired consistency. Alternatively, if you want to be able to spread Cashew Cream onto a sandwich like you would with mayo, simply use less water when you make it.
How do I add flavorings?
It’s super easy. For a sweet cream to use in desserts, add (gradually, by tablespoons and tasting as you add) maple syrup, honey, or vanilla and cinnamon. For a spicy kick, add a desired amount of ground cayenne pepper and a dash of hot sauce. For salad dressings, add a little olive oil and some fresh herbs like dill or cilantro. You can mix cashew cream with pesto for a delicious pesto cream to toss with pasta or spread on a homemade pizza crust.
Serving Suggestions
Cashew Cream is so versatile that the main thing you need to decide is if you want to enjoy it sweet or savory. Savory uses include using it as a creamy topping for roast veggies, as in the pic above. Mix it with garlic or herbs to toss with pasta or as a topper for soups. Swap out the lemon juice with lime juice, mix in a little cayenne pepper, and use it as a dip for our Air Fryer Quesadilla. For sweet uses, the possibilities are endless as well. It can be a delicious, sweetened cream (once you mix in a little maple syrup) to dollop on top of your favorite pumpkin or apple pie. Or try it mixed with some powdered sugar and keep it thick: you can frost our Eggless Vanilla Cake with it.
How To Make Cashew Cream
Ingredients Â
- 1 cup raw cashews
- 3/4 cup water
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
InstructionsÂ
- Soak the cashews in water for at least 4 hours or overnight. If short on time, soak in boiling water for 15 minutes.
- Drain and rinse the soaked cashews thoroughly.
- In a blender, combine the soaked cashews, 3/4 cup of water, lemon juice, and salt.
- Blend on high until the mixture is completely smooth and creamy, about 1-2 minutes.
- Taste and adjust the seasoning if necessary. For a thinner consistency, add more water, 1 tablespoon at a time, and blend again.
- Use immediately or store in an airtight container in the refrigerator for up to 5 days.
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