![]() A thinner one, to replace milk or light coconut milk? Just add water, 2 tablespoons at a time, until you get the consistency you’re looking for. You can make your cashew cream thicker or thinner just by varying the ratio of water you use! To make a standard cashew cream, which is similar to the consistency of light cream or half-and-half, I use a ratio of 1 ¼ cup raw cashews to 1 cup water. No soaking, no straining…just pop the cashews, salt and water into the blender and blend! After a minute, it will look silky smooth like this. Making a creamy, versatile cashew cream is super duper simple: Just blend your cashews with water in a high speed blender until silky smooth, about 1 minute. ![]() Soaking also mutes the flavour of cashews even further so the cashew cream will be more neutral. ![]() Want to soak cashews quickly? Do a hot soak! Boil the kettle, and once it’s boiled, pour hot water over the cashews in a heatproof boil and let soak for 30 minutes. If soaking at room temperature, you need ideally 4 hours or overnight. If your blender isn’t as strong, you’re using a food processor OR if you are trying to blend up a very small amount, like a half cup of cashews, soaking is better as it will help hydrate the cashews, making them much easier to blend. If you have a high-speed blender like a vitamix, no soaking is necesary. In a pinch, roasted will work in a more strongly flavoured recipe, such as a vegan queso, but it will be less delicious as an alfredo or coffee creamer. While salted, roasted cashews blend up just fine, they won’t be as neutral in flavour, making your cream taste like cashews, instead of a neutral dairy-like cream. It won’t taste overly salty…it will just taste better.Īnd yes, you want raw cashews. Salt, my friends, is non-negotiable, even if you want a sweet cream. From there, you can create a host of variations from a sweet cashew cream dip to a vegan alfredo sauce to a vegan queso dip! Cashew cream is SO simple to make! It’s just raw cashews, salt and water. Let me show you how! What is cashew cream made of?Ī basic cashew cream recipe is really just 2 ingredients: raw cashews and salt (plus water!). In case you think a dietitian exists on nothing but kale salads and all bran, a lifetime of dietitian potlucks confirms that our favourite foods are in fact cheese, chocolate and red wine (it’s science, ha!).Īll these years later, cashew cream is still one of my favorite dairy free swaps and the best part? It’s laughably easy to make. I’m going to be REAL honest with you: I was one of those vegetarians who was like, I could go vegan…except for the cheese. PS…if you want more amazing desserts, maybe check out my book Good For Your Gut! It is the base for zero compromise, luscious vegan cheesecake – one of my all time favourite desserts. It allows me to make a creamy vegan alfredo sauce that I love even more than the original dairy-based version. So adding cashew cream to my toolkit of plant-based recipes was a MAJOR moment for me. Learn how to make a basic cashew cream, using just 2 ingredients! Cashew cream is a vegan staple recipe that you can use to make delicious vegan cream sauces and other dairy free recipes…I’ll show you how!Ī love of creamy sauces and cheesy flavours has been with me since essentially birth.
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