Cashew cream is about the consistency of yogurt. Lightly sweetened versions can take the place of whipped cream on desserts or drinks. The savory version can add body to vegetable-based soups, serve as a luscious dressing for roasted vegetables or grain bowls, and can even do double duty as a dip (with a few minor upgrades) for raw vegetables or chips.
Inspiration Source:
How to Turn Basic Cashew Cream into Vegan Cheese Dip, Vegan Alfredo Sauce, and Vegan Whipped Cream - This is the most perfect and all-inclusive article to be found on the subject of cashew cream. WOW! The info I have on this page is mostly copied from her page, but I rearranged the info in places for my own purposes. I thought about just linking to her article, but I've been bitten doing that a few times in the past - the blog could end and the article could disappear into cyberspace.
For basic, all-purpose cashew cream:
- 1 cup raw, unsalted cashews
- 2 1/2 cups water, divided
- 1/8 teaspoon kosher salt
For sweetened cashew cream:
- 1 cup raw, unsalted cashews
- 1 dried Medjool date, pitted
- 2 1/2 cups water, divided
- 1/8 teaspoon kosher salt
CHEESE-Y cashew cream 1:
- 1 cup raw, unsalted cashews
- 2 1/2 cups water, divided
- 1 tablespoon nutritional yeast
- 1 teaspoon freshly squeezed lemon juice
- 1/8 teaspoon kosher salt
CHEESE-Y cashew cream 2:
Inspiration Source: Wallflower Kitchen- 1 cup raw cashew nuts, soaked overnight in water
- 1/4 cup nutritional yeast flakes, if using powder, you can use slightly less*
- 1 tbsp white miso, (Optional)**
- 1 tsp garlic powder, or fresh minced garlic
- 1 tsp onion powder, or fresh minced onion
- 1/2 tsp mustard powder
- 1/8 tsp ground nutmeg
- Salt and pepper, to taste
- 1 cup dairy-free milk, (unsweetened)
**White miso paste really helps give that fermented cheese flavour. It can be found in health food shops or Asian supermarkets. I buy mine from my local supermarket in the Asian food aisle. You can use brown miso instead, if you wish.
Directions
Soak the cashews: Place the cashews (and date, if using) in a medium bowl and add 2 cups of the water. Set aside uncovered at room temperature for 10 to 12 hours. The cashews are ready when they break apart when pressed between two fingers.
- Raw cashews are soaked in water for as little as an hour, but preferably overnight. If you know that you want sweetened cashew cream, throw a Medjool date into the overnight soak too.
- The longer you soak the cashews, the creamier your cashew cream will be! An hour is the minimum, but an overnight soak is the best for super-creamy cashew cream.
- Soaking in cool water (rather than boiling water, as some suggest) makes for a milder-tasting cream
Drain and add fresh water: Drain the soaking water from the cashews.
- Discard the soaking liquid. Soaking pulls out the cashew’s phytic acid and enzyme inhibitors, making the cream tastier and easier to digest, but leaving a less-than-tasty liquid after the long soak.
Blend into cream: Add the drained cashews (and date, nutritional yeast, or lemon, if using), remaining 1/2 cup water, and salt to a blender. Blend on high speed until completely smooth, about 3 minutes. Stop, scrape down the sides of the blender and process again for 1 minute.
- A blender, not a food processor, is your best tool for making cashew cream. Blender cashew cream is silkier in texture and more voluminous, with a slightly sweeter flavor. We’re not knocking the food processor entirely — it still works, but just expect a slightly less smooth cashew cream.
Store or use: Use immediately or transfer to an airtight container and refrigerate for up to 1 week.
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You can use this sauce almost anywhere you’d use cream as a garnish or sauce, but it can also be a replacement for other dairy products like cheese and butter.
Here are a few ideas.
- Add nutritional yeast, lemon juice, and a pinch of cayenne pepper for a faux-queso dip.
- Add minced garlic to the basic cashew sauce, blend again until smooth, and then toss with warm linguine noodles for a vegan Alfredo sauce.
- Turn cashew cream into vegan Caesar dressing with minced garlic and nutritional yeast, lemon juice, and black pepper.
- Sweetened cashew cream can be chilled and then lightly whipped with a hand or immersion blender for a vegan alternative to whipped cream.
Why dates for sweetening?
You could sweeten cashew cream with a variety of liquid sweeteners after blending, depending on your diet. Granulated sugar is often skipped by vegans for its processing practices, and vegans avoid honey for conservation reasons. Maple syrup is a great option, but makes for a distinctly maple-y cashew cream. For an all-purpose sweetened whipped cream, a dried date or two is the best choice. I prefer the flavor and texture of the sweetened cashew cream when the date is soaked along with the cashews.
What to Do with Basic Cashew Cream
The basic, unsweetened, not cheesified cashew cream is a wonder to have on hand.
Slather it onto toast instead of butter, or use it on a sandwich or wrap as you would mayonnaise. Or stir basic cashew cream into warm oatmeal — probably my favorite way to use it. Mash boiled potatoes with cashew cream for luxe mashed potatoes. Drizzle the cream over scrambled eggs or add it to your morning smoothie. You can even freeze it and turn the cubes into a creamy, dreamy vegan milkshake with the help of some cashew milk.