Cashew Cream
Ingredients:
- 70 g (½ cup) raw cashews
- 120 ml (½ cup) water
Equipments:
Features:
20 minutes or less
Gluten-Free
Raw
Grain-Free
Soy-Free
Oil-Free
Refined Sugar-Free
Nutrition:
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Soak the cashews the full 20-30 minutes in hot water until soft — under-soaked cashews leave a gritty texture no amount of blending fixes.
Instructions:
- Soak the Cashews: Place 70 g (½ cup) raw cashews in a bowl and cover with hot water. Soak for 20–30 minutes. Drain well before blending.
- Blend: Add the soaked cashews and 120 ml (½ cup) water to a high-speed blender. Blend on high for 60 seconds until completely smooth and creamy with no graininess.
- Store: Transfer to a sealed jar and refrigerate for up to 5 days. Shake or stir before using.
Notes: Soaking time is critical. Cashews that are under-soaked will produce a grainy cream rather than a smooth one.
Use raw cashews, not roasted — roasted cashews alter the flavor and don’t blend as smoothly.
Tips: For the thickest cream, use the minimum amount of water and add more only as needed to keep the blender moving.
Storage: Store in a sealed jar in the refrigerator for up to 5 days. Stir or blend briefly if it separates.
Swaps: For a nut-free version, blend silken tofu with a small amount of lemon juice for a similar creamy base.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The raw cashews blends into a rich, creamy base that stands in for dairy.
Cashew Cream
Ingredients:
- 70 g (½ cup) raw cashews
- 120 ml (½ cup) water
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The raw cashews blends into a rich, creamy base that stands in for dairy.
Prep:
Soak the cashews the full 20-30 minutes in hot water until soft — under-soaked cashews leave a gritty texture no amount of blending fixes.
Instructions:
- Soak the Cashews: Place 70 g (½ cup) raw cashews in a bowl and cover with hot water. Soak for 20–30 minutes. Drain well before blending.
- Blend: Add the soaked cashews and 120 ml (½ cup) water to a high-speed blender. Blend on high for 60 seconds until completely smooth and creamy with no graininess.
- Store: Transfer to a sealed jar and refrigerate for up to 5 days. Shake or stir before using.
