Simple cashew cream
Method:
Important: You’ll want a powerful blender for the right consistency!
Soak the cashews: Place the cashews in a medium bowl and add 2 cups of the water. Cover and refrigerate for 10 to 12 hours.
Drain and add fresh water: Drain the soaking water from the cashews. Add the drained cashews (and maple syrup if sweetening), remaining 1/2 cup water, and salt to your blender.
Tip: If you’re using the cream for a recipe that requires runny cream (or single cream), add another 1/4 cup of water.
Blend into cream: Blend on high speed until completely smooth, about 3 minutes. Scrape down the sides of the blender with a spatula and blend again briefly.
Enjoy: Use immediately or transfer to an airtight container and refrigerate for up to 1 week.
Use this in place of reduced cream or sour cream in any recipe!
Some things you could try:
- Kiwi onion dip (add before blending the cashews: 1 tbsp cornstarch, 1 tsp onion powder, 1 tsp garlic powder, 1tbsp nutritional yeast)
- Sour cream (add 2 tbsp lemon juice and 1tbsp nutritional yeast)
- Cream cheese (add 1/4 cup melted coconut oil or plant-based butter in place of 1/4 cup of water before blending the cashews)
- Cashew caramel (add 1/2 cup dried dates to the bowl and soak with the cashews, follow the rest of the recipe accordingly)
Ingredients:
For basic, all-purpose cashew cream:
- 1 cup raw, unsalted cashews
- 2 1/2 cups cold water
- Pinch of salt
For sweetened cashew cream:
- 1 cup raw, unsalted cashews
- 1 tbsp maple syrup
- 2 1/2 cups cold water
- Pinch of salt