You may be asking if this is legit—can cashew cream really fill the big, delicious shoes of 100% heavy whipping cream? Surely it’s too good to be true…right?
This is the best dairy free cream substitution I have found. It’s not perfect, but it’s petty dang good. You’ll be impressed with how versatile and cream-like it is. Whether you have celiac disease, are dairy free, paleo, or vegan, this is a recipe you’ll want in your arsenal.
For starters, it makes a very tasty creamer—if you’ve been missing cream in your coffee, you’ll be glad you discovered cashew cream! I love using it in hot chocolate.
It makes a world of difference in soups and stews, cream sauces, hot breakfast cereal, mashed potatoes, with berries and fruit, in a casserole, in pudding, as a substitute in cheesey dishes, as a topping for desserts, in dips, in a pie, as a substitute for mayonnaise, and the list goes on.
Basically, all those dairy items you thought were off the menu? They’re back on the menu and still delicious! I always have a container of this on hand in the fridge.
I recommend using a high-speed blender, like a Vitamix or Blendtec, to make cashew cream as it will provide you a smoother/creamier result than a regular blender. In fact, if you’re using a high-speed blender and you’re in a hurry, you can reduce the cashew soak time to several hours, though soaking overnight is preferable.
However, if all you’ve got is a regular blender, not to fear—just be generous in your soak time and blend very thoroughly (for several minutes). Soaking them longer (high-speed blender or no) makes for a better texture cashew cream.
- 1 Cup Raw Cashews (GF)
- 1 Cup Water
Soak 1 cup of cashews in 1 cup of water overnight, uncovered, at room temperature.
The cashews are ready when you can press them between your fingers and they break apart.
In the morning, drain the cashews and blend them with fresh water in a high powered blender until smooth.
You can store this in the fridge for about a week.
If you want your cashew cream to have a consistency more like a paste, start with 1/2 cup of water and blend. Then determine if you want to add more water or not.
Feel free to add some flavor as well if you know how you intend to use it. For instance, if you know it will be a coffee creamer or a topping for dessert, consider adding a sweetener. If you’re adding it to a soup or it’s the base for a creamy dressing, throw in some seasoning.
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