Basic Cashew Cream
How to make a basic cashew cream (a heavy cream replacement perfect for sauces, bakes, desserts, casseroles, and more) with just a few ingredients and minimal effort!
Servings 10
Ingredients
Instructions
- You can watch the video in the post for visual instructions.First, leave the cashews to soak overnight in the fridge in a bowl filled with plenty of cold water. If you’re running low on time, you could boil them for 15 minutes until softened (then drain).
- Transfer the cashews and fresh water to a high-speed blender and process until smooth and creamy (see further water ratios below in the notes). Pause to scrape down the sides of the blender as needed to ensure it’s thoroughly blended.
- Transfer the blended cream to an airtight container and store it in the fridge for up to 4 days. Enjoy!
Notes
The amount of liquid you add to the blender will vary based on your desired usage. It’s best to start with less and increase as needed. For example, per every 1 cup of cashews:
- 1/4 cup liquid for a very thick cream, perfect for frosting, and within certain desserts like vegan cheesecakes
- 1/3 cup liquid for a thick dip texture
- 1/2 cup liquid for a thicker yogurt consistency perfect for sauces, soups, and curries
- 3/4-1 cup for a thin, drizzly consistency for dressings and drizzling over dishes
Nutrition Facts
Basic Cashew Cream
Serving Size
2 Tbsp
Amount per Serving
Calories
71
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
5
%
Sodium
2
mg
0
%
Potassium
85
mg
2
%
Carbohydrates
4
g
1
%
Fiber
0.4
g
2
%
Sugar
1
g
1
%
Protein
2
g
4
%
Vitamin C
0.1
mg
0
%
Calcium
5
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.