Friends, we must apologize for not delivering on our promise! Cashew cream has been used for many years in soups, pastas, and desserts. But we have never created a recipe that showcases its smooth and creamy perfection. Don’t you agree? It deserves a special place on Minimalist Baker Land!?
This quick, easy, and dairy-free “cream” is an excellent alternative to heavy Cream for anyone who does not like the taste of Coconut Milk or for anyone who wants a simple replacement. This Cream is extremely versatile and has a neutral flavor thanks to the quick soak it gets in boiling water. Let’s make some cashew cream.
Cashew Cream is a cream made from cashew nuts.
Cashew cream can be used as a dairy-free alternative to coconut milk and heavy Cream. Cashew cream is made by blending cashews and water until smooth. You can use it to make soups and pasta creamier, to make ganache desserts, to thicken salad dressings, and overnight oats. When you add enough water and strain it, you can even add it to drinks.
Cashew Cream: How to make it?
You’ll need to decide how you will use the cashew butter. If you are unsure, you can start with the suggested quantities for a thicker cashew cream. You can always add water to thin it!
- To replace light coconut milk: Use 1/2 cup cashews
- To substitute full-fat coconut milk or heavy crème, use 1 cup of cashews
Soak the cashews for 20-30 minutes after deciding how many you will use. We’re, and we like to save time in the kitchen. So, we decided to test whether soaking would make a difference. The verdict? It works!
We found in our side-by-side comparison that soak creates a more pleasant and neutral flavor. The good news is? The process is accelerated by using hot water. It works as well as soaking in cool water overnight!
After the cashews have soaked, drain the hot water out and place the cashews in a blender along with fresh water.
It is essential to use a high-speed blender for a creamy and smooth consistency. (Check out our review here!) Be sure to make enough to cover the blender blades.
Ingredients
- Use 1/2 to 1 cup of raw cashews. The lesser amount will give you a lighter coconut milk texture, and the larger amount will make it resemble full-fat coconut milk.
- One cup of water
Instructions
- Add the cashews into a heatproof dish and cover it with hot water at least by 1-2 inches. Soak cashews for 20-30 min.
- Add 1 cup of fresh water to a blender. Drain the cashews. Blend on high for about 1 minute.
- Use it in place of dairy cream or coconut milk in desserts, pasta, overnight oats (only when using less cashews and straining for the best texture), beverages, and any other dish that could benefit from an extra creamy boost! Unfortunately, we tried, and it didn’t work to make whipped Cream. ).
- Cashew cream can be stored in the fridge for up to 3-4 days in a tightly sealed container. Although we haven’t tried freezing it, it should work. It’s best to eat it fresh.