Cashew Cream

Name: Cashew Cream
Cook time: 20 min
Ingredients: 1½ cup raw cashews; 1½ cup filtered water

cele mcevoy walter

5 years ago

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Luxurious, velvety and versatile cashew cream…2 ingredients, READY in 25 minutes!

Cashews Baby

Vegan new or vegan old, at one point you will come to love these adorable, versatile and nay, indispensable, nuts.

Cashew Fast Facts

Cashew (and other nut) eaters have longer life spans than non-nut eaters. (check out THIS VIDEO !)
Eating nuts protects against cancers like breast and colon cancer.
Nuts keep the ❤️ healthy and can decrease stroke risk BY HALF!
Nuts on your salad (like dressing made with cashews) vastly increase the health benefits of naked 🥗 salad or veggies 😳
Cashews are loaded with iron, copper, magnesium (CLICK HERE for all things mineral 💎)
Cashews have lots of protein 💪🏽

Cashew Cream

I used to make cashew cream rarely, usually opting to boil cashews (never soaking, too lazy 😬) as needed for what I was making. Preparing cashew cream weekly, however, has been a major time saver! It actually has me figuring out more ways to use it and improve on past recipes). This beautiful cream is SOO versatile! Smooth, velvety and so mildly flavored, cashew cream can be used as a base in:

Alfredo sauce
Cheese sauce, like my dreamy sauce! Just click on image below:

Vodka sauce
Dressings
Custards and puddings

Add it to tomato soup or curry rather than cream or non-dairy milk. Really, any recipe calling for a cream is better with cashew cream instead.

Make it!

I am sure you have seen many a vegan recipe telling you to “soak cashews overnight”. Frankly that’s fine if you are planner, but frustrating if you are not. I have done both soaking overnight and boiling. And guess what? THERE IS NO DIFFERENCE! Boiling is as good, so for me, boiling wins.

Measure and pour raw cashews into boiling water and boil 20 minutes.

After boiling for 20 minutes, drain. Then add cashews and water to a high speed blender.

High speed blender is key as it will yield really creamy results.

After 5 minutes or less, you will have the perfect cashew cream.

I like my consistency relatively thick but feel free to add more or less water. It should be pourable and will thicken a bit after being refrigerated.

Cashew Cream

Cook Time

20 mins

Blending Time

5 mins

This cashew cream is my go to for cheese sauces, alfredo, creaming dressings, vodka sauce, curries, puddings…the list goes on and on. Make it in under 25 minutes and store in the fridge till you're ready to use.

Course: desserts, dressing, sauces, sides, spreads

Cuisine: American, asian, universal, Vegan

Keyword: vegan alfredo, vegan cheese, vegan cream, vegan curry dip, vegan staple

Ingredients

1½ cup raw cashews
1½ cup filtered water

Instructions

Set medium pot on stove and fill ¾ way with water.
Turn heat to high until boiling.
Add cashews and boil for 20 minutes.
Drain cashews and add to high speed blender.
Add water to blender.
Blend about 5 minutes until creamy.
Use right away or pour in container and refrigerate for up to one week.