Homemade Cashew Cream Recipe
Homemade cashew cream is the best vegan cream alternative and is so easy to make. It’s not just for vegans, though. This is my dairy-free family's preferred base for creamy sauces, whipped toppings, coffee creamer, and dressings.
Servings: 12 2 tbsp servings
Ingredients
- 1 cup cashews raw and unsalted
- 1/2-1 cup water depending on desired thickness
Instructions
- Place cashews in a bowl. Cover with boiling water and soak for about 30-45 minutes.
- Drain the cashews.
- Add the cashews to a high-speed blender along with ¾ cup fresh water.
- Blend on high speed for 1-2 minutes, until the mixture is smooth and creamy.
Notes
- You can use cheesecloth or fine-mesh sieve to strain the cream if the texture isn’t creamy enough.
- Add a pinch of salt, a squeeze of lemon juice, or apple cider vinegar for a tangy, sour cream-like flavor.
- Sweeten with maple syrup, honey, or vanilla for dessert applications.
- Mix in garlic, nutritional yeast, or herbs for a savory option.
- Add more water for a thinner consistency, which is good for coffee creamer and dressings.
- Use less water to achieve a consistency similar to sour cream or heavy cream, which is good for spreads, sauces, and dips.
- Store cashew cream in an airtight container in the fridge for up to 5-7 days.
- Freeze in ice cube trays for portion-sized servings; defrost and blend for use.
Nutrition
Serving: 2tbsp | Calories: 59kcal | Carbohydrates: 3g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 2mg | Potassium: 71mg | Fiber: 0.4g | Sugar: 1g | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 1mg