How To Make Vegan Cashew Cream

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This cashew cream is a delicious alternative to traditional heavy cream as it is dairy-free, vegan, and incredibly versatile. With a few little twists, you can make it sweat, savory, or sour cashew cream. It is a perfect replacement for cream-based sauces.

If you’re interested in eating more plant-based recipes, cashew cream will be a perfect option to substitute a traditional heavy cream, sour cream or cream cheese, and even mayonnaise. As the flavor of cashew cream is neutral, you can use it as 1:1 in any cream base recipe. It is super creamy, simple to make, and can be used in dozens of ways, from sweet to savory to sour cashew cream.

INGREDIENTS FOR CASHEW CREAM

It only takes two main ingredients, plus a few others, depending if you want to make it sweet, savory, or sour cashew cream.

• Raw cashew nuts
• Water
• Salt, maple syrup, agave, honey, molasses, lemon juice, or garlic

HOW TO MAKE CASHEW CREAM

It is simple and quick to prepare this vegan cream and in a few steps, you can make a very delicious dairy-free cream.

First, soak the cashew nuts in filtered water for at least 6 hours or overnight in the fridge.

Once the cashew nuts are soaked and soft, drain them and rinse, then add them to a blender with some filtered water. Blend them until you obtain a smooth cream. I told you it was simple!

TIPS

• Use raw cashews, not roasted. Roasted cashews will give a cashew nut flavor to the cream. In contrast, raw cashews produce a creamy, neutral flavor, making them great for use in all types of recipes, sweet, sour, or savory.
• Soak the cashews for at least 6 hours, preferably overnight. Therefore, the longer you soak the cashews, the creamier your sauce will become and the easier it will be to blend. Otherwise, the cream will be grainy, especially if you don’t have a powerful blender. If you haven’t planned as much ahead, you can soak them in hot water for an hour to soften them.
• I recommend using a high-speed blender to make creamy cashew cream, but you can use a food processor too. Be sure to stop the machine periodically and scrape down the sides of the bowl. This will ensure even processing without pieces of cashews in the finished cream.
• This cream from cashews can be made thinner or thicker by varying the ratio of cashews to water. If you want to make cashew nut milk, just add more water. And if you’re making cheesecakes and ice cream, add less water so it’s creamy and thick.

VARIATIONS

SALTED CASHEW CREAM:

For a simple savory cream, add 1/2 tbsp lemon juice and a garlic clove, and your favorite herbs and seasonings (such as paprika, onion powder, cumin, coriander, dill, Dijon mustard, and ground pepper). It is excellent to use in salads instead of mayo or in Stroganoff. Also, you can use it as a white sauce in lasagna or cream-based pasta recipes like Vegan Alfredo Sauce. 

SWEET CASHEW CREAM:

To make sweet cream, add 2 tablespoons of the sweetener of your choice (sugar, maple syrup, agave, honey, or molasses). You can flavor it with some melted chocolate, vanila extract or lemon juice. Usa as a whipped cream to top fresh or cooked fruit. Make a cheesecake or ice cream! You can also use it as a cake or tart filling or cupcake frosting.

SOUR CASHEW CREAM:

For a sour cream, add 1 tablespoon of lemon juice and 1-2 teaspoons of apple cider vinegar. This vegan sour cream is great with burritos or on top of roasted potatoes.

STORAGE

Cashew cream lasts approximately five days in the fridge. But you can freeze it for up to 6 months. For this, I recommend that you divide the cream into smaller amounts. Use small freezer-safe containers or ice cube trays with lids. Defrost what will you use at a time. Whip or mix the cream once it has defrosted.