Simple Cashew Cream Recipe
This simple cashew cream recipe offers a smooth and creamy plant-based alternative that can be used in a variety of dishes, from pasta sauces and soups to dressings and casseroles. Ready in just 5 minutes, it provides a versatile dairy-free option to add richness and texture to your meals.
- Prep Time: 5 minutes (plus soaking time if not quick-soaking)
- Cook Time: 0 minutes
- Total Time: 5 minutes (excluding soaking time)
- Yield: 1 serving (approximately 1 cup cashew cream)
- Category: Sauce
- Method: Blending
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Cashew Cream Ingredients
- 1 cup cashews (soaked, drained & rinsed)
- 1/2 – 1 cup water
- 1/2 teaspoon salt
Instructions
- Prep the cashews: Soak the cashews using either the overnight or quick-soak method to soften them. This step is essential for achieving a creamy texture once blended.
- Blend the cashews: Add the soaked cashews, 1/2 cup of water, and salt to a high-speed blender. Blend on the highest speed for 60 seconds until smooth and creamy. If the blender struggles, add additional water a tablespoon at a time to help it blend evenly.
- Use the cashew cream: Incorporate this creamy base into your favorite recipes such as pasta sauces, soups, salad dressings, tacos, Buddha bowls, and casseroles for extra richness and creaminess.
- Storage instructions: Store the cashew cream in an airtight container in the refrigerator for up to 3-4 days, or freeze it for up to three months. When freezing, thaw overnight in the refrigerator before use.
Notes
- To quick-soak cashews, boil them in water for 10-15 minutes and then drain before blending.
- Adjust the water quantity to achieve your desired thickness; use less water for a thicker cream and more for a thinner consistency.
- This cashew cream is a fantastic dairy-free and vegan substitute for heavy cream or sour cream in recipes.
- Ensure to use a high-speed blender for the smoothest texture.
Find it online: https://marthatasty.com/simple-cashew-cream-recipe/
