Cashew Cream Recipe

I absolutely adore this cashew cream recipe because it’s incredibly versatile and adds a creamy, tangy twist to just about anything, from pasta dishes to salad dressings. Plus, it’s super simple to make, yet it impresses everyone with its rich flavor and smooth texture – who knew soaking some nuts could be this game-changing?

I adore using cashew cream as a flexible, dairy-free stand-in for many recipes. It’s just raw cashews, water, a smidge of lemon juice, some apple cider vinegar, and a couple of pinches of salt.

Of course, this recipe is highly variable. You could add other flavorings or thicken it for different purposes.

Varying the water-to-nut ratio will give you different textures, from a creamy sauce for pasta to something that could be whipped into a frosting.

Ingredients

Raw Cashews:
Nutritious, protein-packed nuts that provide a creamy texture.

Lemon Juice:
Imparts a spicy, piquant flavor for clarity.

Apple Cider Vinegar:
Provides sharpness and richness, intensifying tastes.

Salt:
Improving the flavor profile while achieving the right amount of sweetness is what this ingredient accomplishes.

Ingredient Quantities

• 1 cup raw cashews
• 3/4 cup water (plus more for soaking)
• 1 tablespoon lemon juice
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon salt

Instructions

1. Put the raw cashews in a bowl and immerse them in water. Allow them to absorb the water for a minimum of 2 hours, or better yet, let them sit overnight and soften completely.

2. The soaked cashews should be drained and rinsed under cold running water.

3. Place the soaked and drained cashews in a blender or food processor.

4. Combine 3/4 cup of fresh water with the cashews in the blender.

5. Put the lemon juice, apple cider vinegar, and salt into the blender.

6. Mix at top velocity until the concoction is entirely even and smooth, without any lumps or clumps. You might need to pause the blender and scrape the insides down with a spatula a time or two. This smoothing process may take several minutes but is well worth the wait.

7. Ensure that the cream’s consistency is correct; if the cream is too thick, add a little more water, one tablespoon at a time, until the desired consistency is achieved.

8. Savor the cashew cream. Alter the seasoning if it doesn’t suit your taste; add more salt, lemon juice, or apple cider vinegar if you prefer it that way.

9. Move the cream of cashew to a container that can be sealed airtight.

10. Refrigerate for up to a week, and use in recipes or as a topping whenever desired.

Equipment Needed

1. Bowl
2. Blender or food processor
3. Measuring cups
4. Measuring spoons
5. Spatula
6. Airtight container

FAQ

• Can I use roasted cashews instead of raw ones?Using raw cashews is recommended because they blend into a smoother cream. Cashews that have been roasted may change the flavor and texture.
• How long should I soak the cashews?Let the cashews sit in water for a minimum of 4 hours; if possible, allow them to sit overnight. If you’re short on time, soaking them in hot water for 30 minutes can work in a pinch.
• What can I substitute for apple cider vinegar?As substitutes, white vinegar or lemon juice can be used, though they may marginally alter the flavor.
• How should I store the cashew cream?An airtight container in the refrigerator can store it for up to 5 days and keep it fresh.
• Can I freeze the cashew cream?Indeed, cashew cream can be preserved in a frozen state. It should be kept in a container suitable for the freezer and has a shelf life of about 3 months. To use, remove from the freezer and place in the refrigerator to thaw. If any separation has occurred, a blending in a high-power device should return it to a creamy consistency.
• What dishes pair well with cashew cream?Pasta sauces, soups, desserts, and baked goods can use cashew cream as a dairy-free substitute.
• Is this recipe vegan?Absolutely, cashew cream is 100% plant-based. This makes it an ideal substitute for any recipe that calls for dairy cream!

Substitutions and Variations

Substitute almond milk or coconut milk for water to achieve a creamier texture.
Lemon juice: Substitute lime juice for a different, yet similar, citrus flavor.
Apple cider vinegar: Substitute with white wine vinegar or rice vinegar.
Salt: Choose either sea salt or pink Himalayan salt for a different mineral makeup.

Pro Tips

1. Soak for Optimal Smoothness Soak the cashews for at least 4 hours or overnight for the smoothest and creamiest result. This ensures they blend easily without leaving any grainy texture.

2. High-Speed Blending Use a high-speed blender or a high-quality food processor to achieve a silky smooth texture. If your blender isn’t very powerful, blend in shorter bursts and scrape down the sides more frequently.

3. Adjusting Flavor After blending, taste and tweak the seasoning according to your preference. If you desire more tanginess, gradually add small amounts of lemon juice or apple cider vinegar and blend again.

4. Consistency Control If the cashew cream is thicker than desired, adjust its consistency by adding a small amount of water gradually. Start with one tablespoon at a time, blending well after each addition, until you reach your desired consistency.

5. Creative Add-Ins For a flavor twist, consider adding garlic, nutritional yeast, or herbs like dill or parsley during the blending step to customize the cashew cream for different dishes.