Cashew Cream


Any time a recipe calls for heavy cream, cashew cream is the ideal non dairy substitute. This recipe makes a cream that is similar in thickness to heavy cream. It does not whip to form stiff peaks but is a lovely thick cream topping that can replace dairy whipped cream.

2 cups raw cashews
water (about 1/2 cup for very heavy cream)

1. Rinse cashews.
2. Place in a large jar, cover with water, double the volume of the cashews, about 4 cups. Cover and let soak overnight.
3. Drain water, rinse cashews and put in blender. Pour water in the blender. If not using a high powered blender, more water maybe necessary. Blend until smooth. Add more water to thin to desired consistency.
4. If cream is for a savory dish, do not add sweetener or vanilla. If using for a dessert, add sweetener to taste. Maple syrup and agave with give this cream an ivory color. For a really white cream, use sugar and add vanilla.
5. Pour in a container and place in the refrigerator until ready to use. Lasts 3-4 days. Cashew cream may be frozen.

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