Cashew cream is such a versatile alternative to heavy cream or half and half. Use for a creamy addition to vegan potato soup, tomato soup, potato corn chowder, or anywhere else you want a creamy touch.
It makes a great base for a creamy herb salad dressing or a cumin-lime sauce to drizzle on a burrito bowl. Use less water and it creates a velvety smooth base for a dip. Add more water and you have delicious cashew milk.
How to Make Cashew Cream
Rinse raw cashews in a fine mesh strainer. Transfer to a small saucepan and cover with water. Heat to boiling over high heat.
Reasons to Boil Cashews for Cashew Cream
- It’s faster. It takes five minutes instead of one to eight hours for the cashews to soak.
- It kills bacteria, which helps the cashew cream last longer.
- It improves the color. Boiled cashews are whiter, which makes a whiter cashew cream.
- It softens the cashews, making them easier to blend into a smooth cream.
Drain and rinse. Transfer to a blender and add 1 cup water.
Process until very smooth, about 2 minutes in a high-speed blender.
In just ten minutes you have made cashew cream!
Use within a week. Or freeze in ice cube trays for later.
- 1 cup raw cashews rinsed
- 1 cup water
- Cover 1 cup raw rinsed cashews with water and bring to a boil in a small saucepan over high heat. Drain and rinse.
- Process in a blender with 1 cup water until smooth, about 90 seconds in a high-speed blender.
- Pour into a pint jar or glass container. Cover and refrigerate up to 10 days. Makes about 1¾ cups.