Easy Cashew Cream

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Cashew cream is the super simple, delicious and wholefood alternative to dairy cream! It’s versatile in sweet and savoury recipes and requires minimal effort in the kitchen.

Make sure to soak your cashews overnight for the silkiest, smoothest cashew cream, at the very least they should soak for an hour.

Discard the soaking liquid before blending and rinse your cashews with fresh water.

Raw Cashews

Easy Cashew Cream

Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients

  • 1 cup cashews raw, soaked overnight
  • ½ cup cold water
  • Pinch salt to taste

Instructions

  • Place rinsed cashews, water and salt into a blender.
  • Blend until smooth, stopping to scrape down the sides as needed.
  • Enjoy!

Notes

Variations

Sweet

For a sweet cashew cream add in two pitted medjool dates and 1 tsp of organic vanilla bean powder extract to the blender before blending.

Savoury

Add 2 tbsp of nutritional yeast, juice of 1/2 a lemon, an extra pinch of salt and a splash of coconut aminos or tamari. Or get creative! Jalepenos and lime juice to serve over tacos, smoked paprika for using in a stroganoff or reduce the amount of water and add in some fresh basil and balsamic vinegar for a delicious cashew cream base for a creative bruschetta!
Tried this recipe?Let us know how it was!
Course Sauces, dips, and spreads
Keyword Cashew, cashew cream
Allergy Dairy Free, Gluten Free, Lactose Free, Legume Free, Nightshade Free, Oil Free, Peanut Free, Refined Sugar Free, Sesame Free, Soy Free, Wheat Free
Value Halal, Kosher, Vegan, Vegetarian
Author: Kate Parker

Variations

Sweet
For a sweet cashew cream add in two pitted medjool dates and 1 tsp of organic vanilla bean powder extract to the blender before blending.

Savoury
Add 2 tbsp of nutritional yeast, juice of 1/2 a lemon, an extra pinch of salt and a splash of coconut aminos or tamari. Or get creative! Jalepenos and lime juice to serve over tacos, smoked paprika for using in a stroganoff or reduce the amount of water and add in some fresh basil and balsamic vinegar for a delicious cashew cream base for a creative bruschetta!

Check out Kate’s website, Hobart Green Guide to find the best vegan and eco parts of Southern Tasmania and some great vegan recipes.

Show us your creative cashew cream creations on Instagram by tagging us #myTWC!

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About the Author: Kate Parker

Kate Parker is a high school teacher, social media editor and passionate vegan foodie. Kate writes for her own blog Newcastle Vegan Guide as well as contributing to The Wholefood Collective. She loves showing how varied, creative and healthy, plant-based eating can be, and has taken every opportunity given to her in her 10 years of veganism to show off her cooking prowess. Kate has catered events large and small, ensuring that food provided is cruelty free and gentle on the planet.

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4 Comments

  1. […] coarsely chopped (or less – ours was still super sweet!) 60g coconut sugar 2 egg whites 170gm cashew cream with half a lemon juice and ½ teaspoon […]

  2. […] coarsely chopped (or less – ours was still super sweet!) 60g coconut sugar 2 egg whites 170gm cashew cream with half a lemon juice and ½ teaspoon […]

  3. […] Serve pancake drizzled with maple syrup, extra blueberries and a big dollop of cashew cream. […]

  4. […] Serve pancake drizzled with maple syrup, extra blueberries and a big dollop of cashew cream. […]

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