Cashew Cream
A Classic Cashew Cream, perfect for any sauce or dish to add some decadent richness, and without any dairy!
I’ve used Cashew Cream in a lot of dishes in place of heavy cream. I typically just add it into the recipe card, so I figured it was about time I gave it a dedicated post!
But this stuff is super easy to whip up and adds a lot of richness and creaminess to any sauce. Especially great in a cheese sauce or a pasta sauce! You can also make my Tofu Cream too!
INGREDIENTS FOR Cashew Cream
- Cashews – You’re gonna need raw and unsalted cashews for this. The Cashew industry is ripe with human rights abuses, so try to source them as ethically as possible. I like the Equal Exchange brand.
- Plant Milk or Water – I found that using Unsweetened Plant Milk will give you a much thicker Cashew Cream than water. So use whichever you like for your purposes. You can always water it down to thin it out if it gets too thick too!
- Oil, Salt, Lemon – I will usually just blend up the cashews and vegan milk / water and add it to a dish, but you can also add a few ingredients to plus it up! Oil will add richness, salt will add some savory flavor, and lemon will add some tang!
how to make Cashew Cream
This couldn’t be easier! Add the Silken Tofu to a food processor and blend until smooth.
Soak the cashews in boiling water for about 10 – 15 minutes.
Then drain and add then to a HIGH SPEED Blender (like a Vitamix).
Add the Water or Plant Milk (Water will give a thinner consistency, Plant Milk a thicker, richer one). Blend until smooth in a HIGH SPEED BLENDER (this is necessary unfortunately to avoid a chunky cream).
Add any lemon juice, vinegar or salt that you see fit.
Store in the fridge and use within 1 week.
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Storage
Refrigerate in an airtight container, and use within 1 week.
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Cashew Cream
Equipment
- High Speed Blender (like a Vitamix)
Ingredients
- 1 cup Raw Cashews (Unsalted)
- 1/2 – 1 Cup Water or Plant Milk (Unsweetened)
- 1 – 2 Tbsp Lemon Juice or Vinegar
- Salt
Instructions
- Soak the cashews in boiling water for about 10 – 15 minutes. Then drain and add then to a HIGH SPEED blender (like a Vitamix)
- Add the Water or Plant Milk (Water will give a thinner consistency, Plant Milk a thicker, richer one, so choose based on what you'd like.) The more liquid you add the thinner the cream will be. I'd suggest starting with 1/2 cup and adding more as you see fit.
- Blend until smooth in a HIGH SPEED BLENDER (this is necessary unfortunately to avoid a chunky cream)
- Add any lemon juice, vinegar or salt that you see fit.
- Store in the fridge and use within 1 week.
Super quick, easy and delicious!
Excellent, so glad you liked it! Thank you!
Excellent! Is it possible to use cashew butter (or similar) to make a faster version of this?
Hi, thank you! I have not tested that, but I would imagine it depends on the salt content, and I would probably use less, otherwise it may be too thick. Start with 1/2 as much cashew butter and add more as needed I would say!