Cashew Cream
Mastering the art of making the perfect cashew cream can take your plant-based cooking to the next level. Cashew cream can be used as a delicious dipping sauce, for thickening curries, in pasta dishes, and more yummy vegan desserts that you could think of. Here's how you make a basic cashew cream with only 2 ingredients.
ingredients
- 1 cup raw cashews, soaked as described above
- ½ cup plant-based milk or water
instructions
- Place the ingredients in a high speed blender or food processor. Blend or process until completely smooth.
- The process should take only about 1-2 minutes in a high speed blender and about 4 minutes in a food processor). If using a food processor, stop a few times to scrape down the bowl and then continue blending. Drizzle in extra non-dairy milk as needed to reach a desired consistency. Store in an airtight container in the fridge for up to 5 days.
notes
- Storing instructions: vegan cashew cream will last in the refrigerator for 3-4 days.
- Freezing instructions: you can also freeze cashew cream for up to 6 months.
- If you’re using a high-speed blender, you can get away with soaking cashews for only 6 to 8 hours, while using a food processor or a regular blender requires the cashews to be super soft for the same creamy texture.
nutrition
Nutrition Facts
Cashew Cream
Amount per Serving
Calories
731
% Daily Value*
Fat
58
g
89
%
Saturated Fat
10
g
63
%
Sodium
178
mg
8
%
Potassium
851
mg
24
%
Carbohydrates
39
g
13
%
Fiber
5
g
21
%
Sugar
8
g
9
%
Protein
24
g
48
%
Calcium
198
mg
20
%
Iron
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.
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