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All-purpose cashew cream and raw cashews

VEGAN ALL-PURPOSE CASHEW CREAM

This easy and quick all-purpose cashew cream is the perfect dairy-free replacement for traditional heavy cream in recipes!
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Prep Time 35 minutes
Total Time 35 minutes
Course How-to
Cuisine Gluten-Free, Vegan

Equipment

  • 1 Bullet blender
  • 1 Bowl (for soaking)
  • 1 Strainer
  • 1 Airtight container (or jar)

Ingredients
  

  • 1 cup of raw cashews
  • 3-4 cups of water for soaking
  • 1/2-1 1/4 cup of fresh water for blending
  • A pinch of salt optional

Instructions
 

  • Start by soaking the cashews in room-temperature water for at least 4 hours or overnight for a smoother texture (especially if you don’t have a high-speed blender). You can also soak the cashews for 30 minutes using hot water.
  • Drain the soaked cashews and rinse them under cold water. This step helps remove any residual bitterness.
  • Place the soaked and rinsed cashews in your blender, and add a pinch of salt and fresh water - start with 1/2 cup and add more if needed, depending on how you’re planning to use it.
  • Blend on high speed until smooth and creamy, scraping down the sides as needed. If the mixture seems too thick, add more water, a couple of tablespoons at a time, until you reach the desired consistency.
  • Use it in your favorite recipes or pour the cream into a jar or container, seal it, and refrigerate.

Notes

  • Store any leftover cashew cream in an airtight container in the refrigerator for 3-5 days to preserve any leftover cashew cream. If you notice any sour smell, discoloration, or mold, discard it immediately.
  • You can customize this base recipe by adding various ingredients to achieve different flavors and consistencies. Adjust the ratio of cashews to water to reach your desired consistency. For a cheesy flavor, add nutritional yeast—or lemon or lime juice and herbs for a fresh dressing. Add vanilla extract and dates (or maple syrup) to the mix to make Cashew Vanilla Cream.
  • Always use a clean spoon when scooping out your cream to keep it fresh for longer!
  • You can substitute the water for any plant-based milk to give the cream more body.
  • If you want to use it as a creamer for coffee or tea, adjust the water to your desired consistency (around 1 1/4 cup is a good start), and for the best texture, you might want to strain it. Some people add some tablespoons of maple syrup and a little bit of vanilla extract.
  • This cashew cream will thicken in the fridge.
  • To freeze the cashew cream, prepare it according to the recipe instructions and allow it to cool completely. Transfer it to a freezer-safe container or ice cube tray, leaving some room for expansion. Seal the container tightly or cover the ice cube trays with plastic wrap to prevent freezer burn. Place it in the freezer and let it freeze completely. When ready to use the frozen cashew cream, thaw it slowly in the refrigerator for several hours or overnight.