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Cashew Cream
How-tos/Tips
Ingredients:
🥜 70 g (1/2 cup) raw cashews
💦 120 ml (1/2 cup) water
Features:
⏰ 20 minutes or less
🌱 Raw
🌽 Grain-Free
🌾 Gluten-Free
🍭 Refined Sugar-Free
🛢️ Oil-Free
🥘 Meal Prep Friendly
🫘 Soy-Free
Nutrition:
Servings
1
Calories
385
Carbohydrates
20 g
Fat
30 g
Fiber
2 g
Protein
12 g
Monounsaturated
2 g
Polyunsaturated
5 g
Saturated
5.5 g
Trans
0 g
Vitamin A
0 mg
Vitamin C
0 mg
Calcium
20 mg
Iron
2.5 mg
Potassium
320 mg
Cholesterol
0 mg
Sodium
5 mg
Sugar
4 g
*Nutrition information is a rough estimate.
Instructions:
- Soaking the Cashews: Soak 70g (½ cup) of cashews in a heatproof bowl and cover them with hot water—make sure there's at least 1-2 inches of water over them. Let them hang out for about 20 minutes. You can also soak cashews in water overnight!
- Blending to Perfection: Once they're nice and soaked, drain the cashews and toss them into a high-speed blender with 120ml (½ cup) of fresh water. Blend it all together on high until it’s completely smooth, which should take around a minute.
- Using Your Cashew Cream: You can use this creamy cashew goodness as a substitute for coconut milk or dairy cream in tons of recipes! It’s perfect for pasta, soups, overnight oats, desserts, and pretty much anything that could use a creamy touch. Just a heads-up, though—it won't whip up like cream.
- Storage Tips: If you have any leftovers, just pop the cashew cream into a sealed container and store it in the fridge for about 3-4 days.
Substituttions
Cashew Cream
Servings
7 (1/4 cup)
Prep Time
20 min
Cook Time
0 min
Ingredients:
🥜 70 g (1/2 cup) raw cashews
💦 120 ml (1/2 cup) water
Features:
⏰ 20 minutes or less
🌱 Raw
🌽 Grain-Free
🌾 Gluten-Free
🍭 Refined Sugar-Free
🛢️ Oil-Free
🥘 Meal Prep Friendly
🫘 Soy-Free
Nutrition:
Servings
1
Calories
385
Carbohydrates
20 g
Fat
30 g
Fiber
2 g
Protein
12 g
Monounsaturated
2 g
Polyunsaturated
5 g
Saturated
5.5 g
Trans
0 g
Vitamin A
0 mg
Vitamin C
0 mg
Calcium
20 mg
Iron
2.5 mg
Potassium
320 mg
Cholesterol
0 mg
Sodium
5 mg
Sugar
4 g
*Nutrition information is a rough estimate.
Instructions:
- Soaking the Cashews: Soak 70g (½ cup) of cashews in a heatproof bowl and cover them with hot water—make sure there's at least 1-2 inches of water over them. Let them hang out for about 20 minutes. You can also soak cashews in water overnight!
- Blending to Perfection: Once they're nice and soaked, drain the cashews and toss them into a high-speed blender with 120ml (½ cup) of fresh water. Blend it all together on high until it’s completely smooth, which should take around a minute.
- Using Your Cashew Cream: You can use this creamy cashew goodness as a substitute for coconut milk or dairy cream in tons of recipes! It’s perfect for pasta, soups, overnight oats, desserts, and pretty much anything that could use a creamy touch. Just a heads-up, though—it won't whip up like cream.
- Storage Tips: If you have any leftovers, just pop the cashew cream into a sealed container and store it in the fridge for about 3-4 days.
