Super creamy, super delicious, super awesome! The way cashew cream should be.
How to Make Cashew Cream [Vegan]
- 1 cup raw cashews
- Put cashews in a bowl and cover with cold water. Soak for 4 hours.
- Drain cashews. Place in a high-powered blender or food processor.
- Cover with cold water and blend until smooth. Use less water for a thicker cashew cream. I’ve also used non-dairy milk instead of water for an extra creamy sauce.
You can double this recipe if you want, but I’ve found that this makes plenty. I only use it sparingly or for special recipes that call for cream because the fat content.
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Total Calories: 760 | Total Carbs: 36 g | Total Fat: 60 g | Total Protein: 20 g | Total Sodium: 0 g | Total Sugar: 8 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Is this good as a 1 to 1 substitute for any recipe needing cream? What about heavy cream? What else can it be a substitute for?
So for the butter we blend the nuts alone and for the icecream we add a little water!
I love this site.. thank you!
Exceptional with sun dried tomato and pesto on a pizza!