I am very excited to announce a new recipe series here at Cook Eat Be Healthy featuring Cashew Cream!
It may seem like a weird and obscure ingredient to many of you, but let me tell you I was THRILLED when I discovered there was even such a thing as cashew cream! I’m sure those of you who are vegan have been using cashew cream for a very long time, and maybe I’m late to the party, but I don’t think I’m the last one to arrive! I’m hoping that there’s a whole lot of you out there who are trying to eat healthier, or who have dietary restrictions that could benefit from the addition of this recipe to your culinary catalog! 😀
Cashew cream is a fantastic dairy free option for those recipes that call for cream. It’s especially good in sauces and casseroles….think of all those recipes that call for “cream of something ” soup. Won’t it be nice to have a healthier alternative?!?
And for me, the real beauty of cashew cream is that it’s a perfectly blank canvas upon which to build flavors. Add salt, pepper, and garlic, and you’ve got the base for a savory dish. Omit the seasoning and add maple syrup or honey, and perhaps a little vanilla, and you’ve got the start of some thing wonderful for a dessert.
So stick with me for the next 4 to 6 weeks and we’ll discover all sorts of wonderful uses for cashew cream!
The ingredient list for cashew cream may be the shortest list ever…..cashews and water…..that’s it! It could not be any easier!!! Now usually I do add a little salt and pepper to the cream, and sometimes some garlic depending on what I’m planning to use it for, but at the very heart of the recipe it’s very simply cashews and water! The hardest part is being patient while the nuts soak for at least 2-3 hours before blending them with water. I suggest soaking them overnight, or perhaps during the day while you’re at work or otherwise occupied. Because watching cashews soak is probably even more boring than watching paint dry!
To soak the cashews, cover them in warm water and set them aside for at least 2 hours, or up to 8-10 hours. Drain the water they’ve been soaking in and put the nuts in a blender pitcher. Add fresh water and blend on medium-high speed until the cashews are completely smooth and you have what resembles cream. If making a savory dish this is the time to add just a little salt and pepper to taste. The cream can be used immediately or stored in a covered dish in the refrigerator for several days.
- 2 cups raw cashews
- 1 1/2 cups filtered water
- Salt & Pepper to taste
- Place cashews in a bowl and cover with water.
- Soak at least 2-3, or up to 8-10 hours.
- After cashews have soaked, drain water and place nuts in blender pitcher.
- Add 1 1/2 cups filtered water and blend on medium-high speed until smooth and creamy - about 3-5 minutes.
- If using in a savory recipe, add salt and pepper to taste.
- Use immediately, or store in covered dish in refrigerator for up to 7-10 days.