Description
Silky, smooth, and versatile, this cashew cream is your go-to vegan alternative to traditional heavy cream or coconut milk. With just a handful of ingredients, you’ll have a rich, creamy base ready for so many dishes.
Ingredients
Units
Scale
- 1 cup of raw cashews
- 3/4 cup of water (adjust for thickness)
- 1-2 tablespoons of lemon juice
- pinch of salt
Instructions
- Soak the Cashews: Place 1 cup of raw cashews in a bowl and cover them with water.* Soak for at least 4 hours or overnight. This softens the cashews, making blending into a smooth cream easier.
- Drain and Rinse: Drain the soaked cashews and rinse them under cold water.
- Blend: Add the soaked cashews, 3/4 cup of fresh water, lemon juice, and salt to a high-speed blender. Blend on high until the mixture is completely smooth and creamy. This may take a couple of minutes, depending on your blender.
- Adjust Consistency: Check the consistency of the cashew cream. If it’s too thick, add more water, a tablespoon at a time, until it reaches the desired consistency.
- Use as a Substitute: Use this cashew cream in a 1:1 ratio as a substitute for heavy cream or coconut milk in soups, sauces, desserts, and other recipes for heavy cream or coconut milk.
Equipment
Notes
Optional Flavor Add-Ons: I have different flavor adjustments in the post to make many different cashew creams for various dishes.
*See Guide to Soaking Cashews for quicker alternatives to soaking cashews overnight.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: sauce
- Method: no cook
- Cuisine: American
Nutrition
- Serving Size: 1 Cup
- Calories: 790
- Sugar: 7.2 g
- Sodium: 2354.7 mg
- Fat: 63.5 g
- Carbohydrates: 45.8 g
- Protein: 21 g
- Cholesterol: 0 mg