Cashew nut cream is a deliciously creamy and versatile alternative to dairy cream, perfect for adding richness to both sweet and savoury dishes. With just a few simple ingredients, it’s easy to whip up and can be customised to suit your taste or dietary needs.
Health benefits
This basic cashew cream is a great gluten-free, plant-based option that’s packed with healthy fats, making it a nourishing addition to many recipes. Cashews are a source of healthy monounsaturated fats, magnesium and a great source of protein. Plus this is really delicious. It’s a good choice for those looking to reduce dairy or incorporate more plant-based foods into their diet.
Ingredients
All you need is 60g of raw cashew nuts and some filtered water to make a basic cashew nut cream. You can also adjust the flavour with vanilla and sweeteners, or add lemon juice and herbs or nutritional yeast for a savoury twist or cheesy flavour.
How to make this cashew nut cream recipe
To make this vegan cashew cream, first, grind the raw cashews into a fine meal using a high-speed blender or food processor. Soak them in water for 2-6 hours, then drain and blend until a smooth texture. Add water a tablespoon at a time until you reach your desired consistency. Customise with sweeteners, vanilla extract, herbs, or salt depending on how you plan to use it (if you are after a sweet or savoury cream). If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.
Serving suggestions and how to store
Cashew nut cream is perfect as a dairy-free topping or sauce for desserts, soups, or savoury dishes (like a pasta sauce or white sauce). It keeps well in an airtight container in the fridge for up to 3 days or can be frozen for longer storage.
Vary this cashew nut cream recipe to suit your needs
Make it sweet with vanilla and maple syrup for desserts, or turn it into a savoury cashew cream with miso paste or herbs. If you need a faster version, you can simmer the cashews for 5 minutes instead of soaking them, though it won’t be raw.
Cashew Nut Cream
Ingredients
- 60 g raw cashew nuts (½ cup)
- Filtered water -see below
Instructions
- Grind the cashews to a fine meal in a high-speed blender (thermomix 5 seconds, speed 8). Place the cashew nuts into a small bowl and pour over enough water to cover them well. Allow to soak for 2-6 hours (but no longer than 8).
- Strain the water from the nuts and place in a high-speed blender.
- Blend at the highest speed until smooth and creamy (if using a Thermomix, blend 30 seconds, speed 8). You really need a good blender like a Vitamix or Thermomix to achieve a really creamy consistency and you may need to scrape down the sides a few times too.
- Add extra water, tablespoon by tablespoon to reach the desired consistency. The more water you add the thinner the cream or the less you add the thicker the cream.
- Eat it as is, or choose your flavour...
Make it sweet
- Add ½ teaspoon of vanilla and 1-2 tablespoons of rice malt syrup (fructose free) or maple syrup. Mix through until well combined.
Make it sour
- To make sour cream, add sea salt and a little lemon juice to taste.
Make it savoury
- Mix through a little miso paste or nutritional brewers yeast or onion powder or fresh herbs and seasoning. I make this quite thick like a cream cheese for a delicious butter spread replacement.
Fast track it
- If you've cut yourself short or don't have the time or patience to wait for the nut meal to soak, you can gently simmer it for 5 minutes (though it is no longer raw).
Store
- Airtight in the fridge for up to 3 days.
- Can also be frozen.