This is for all my fellow dairy free people who are sick and tired of using coconut cream as your only DF option. Cashew cream was discovered by yours truly after years of putting up with dairy free cream alternative products that just didn’t cut it. Cashew cream is light, dreamy and not flavour forward at all, making it the perfect use for soups, dips and sauces. I am about to change your life.
After years of getting my hormones in order, clearing my skin and figuring out what I should eat with caution, I realized that items such as milk, yogurt, cream cheese and sour cream were no longer a daily option for me. And to be honest, I don’t like the taste of dairy milk anyways, so this was okay with me, EXCEPT…
It meant many of my favorite foods were off the menu. I am not kidding when I tell you I was devastated. I tried getting by using coconut milk, yogurts and creams, but found the coconut flavour too forward for most recipes. I tried fake sour creams as well but stopped using them because of the amount of synthetic oils and artificial ingredients.
Once the skies opened, I realized it was staring me in the face the entire time. Cashew cream.
Cashew cream is basically softened cashews blended with water to create a thick white cream that isn’t flavour forward and works incredible as a dairy free alternative.
Whenever I make a dish with cashew cream in it for my dairy free friends, they are amazed. And the coolest thing, is that some of my friends who ARE NOT dairy free say it tastes incredible too and can even prefer the cashew cream to traditional dairy products..
Why Cashews?
Removing certain dairy items from my diet has been amazing and more than doable because of cashews. When cashews are blended with some water, they create a smooth cream that works beautifully in soups, dips, sauces, smoothies, desserts, etc.
I do not like the coconut flavour so many dairy free items lean on AND I also do not appreciate how so many dairy free items you buy at the store are filled with synthetics oils and gums, sunflower oils, soybean oils and lots of other junk I don’t want in my body.
Cashews are clean and amazing because:
- They are not flavour forward like almonds or coconut so they work well in being developed into any flavour you like.
- Cashews are full of good fats, therefore, creating a beautiful cream that holds it shape and doesn’t seperate.
- Rich in fibre and protein.
- Incredible in aiding blood sugar control!
- Keeps you satisfied.
Cashew Cream Ingredients
- Cashews: I use raw, unsalted cashews. We soak them overnight (or using a quick option!) to soften them to be blended easily.
- Water: Best to use cold, filtered water for this recipe!
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Once your cashews have soaked until softened, rinse them well with cold water before blending. The cold water removes any excess cashew residue that can sometimes taste bitter.
How To Make Cashew Cream From Scratch
I would highly recommend soaking your cashews the night before so they are soft and ready for you to blend the next day. So if you want to use this cashew cream on a Saturday, Friday evening place your cashews in a bowl and cover with water to soften them overnight.
If you need a quick option, you can boil your cashews for 10 minutes to soften. The only issue with this is that sometimes the cashews stay quite warm during the blending process. If you are using this cream in a warm dish, then that is no problem. If you are using the cashews in a cool recipe, like my Cashew Cream Tzatziki, you may want to do the overnight method or at least let the cashews cool before blending and eating.
If you want the best tomato soup recipe using this cashew cream, try out my Creamy Vegan Tomato Soup recipe!
STEP 1: PREP YOUR CASHEWS
You have an overnight option or a quick option for cashew prep. Either soak your cashews overnight to soften them or boil them for 10 minutes to soften. Softened cashews blend easily and make a smooth cream.
STEP 2: BLEND
In a blender, add your softened cashews and water. Blend until smooth. I use a Vitamix to get this job done and yield a smooth cream.
STEP 4: USE AND ENJOY
Use right away in your soup, sauce or dip!
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How To Store
Store your cashew cream in an airtight container for 7-10 days.
If you enjoyed this recipe, be sure to share and tag me @sarahthereseco on Instagram and come back here to rate and leave a comment!
Cashew Cream
Instructions
- I have 2 options for you! One option is a quick option and the other is an overnight option. If you are adding the cream to an already heated dish or a dish that is meant to be warmed up, the quick option will work great. If you are needing the cream to be cool for a cold dish, prep ahead and do the overnight method so your cream isn’t warm!
- OVERNIGHT: In a bowl, put your cashews inside and fill up with warm water until the cashews are covered by at least 1 inch of water. Cover and let sit overnight.
- QUICK: In a pot, fill with water and bring to a boil on the stove. Add in your cashews making sure they are totally covered by the water by at least 1 inch. Let them boil for 8-10 minutes or until their size is noticeably larger.
- Drain your cashews and rinse well with cool water. In a high power blender, add in your cashews and 1/2 cup of water (if you need the cream to be cold, use cold water and even put in a couple ice cubes too!). Blend for desired consistency. If it isn’t blending well or you are desiring a runnier consistency, add in another 1/4 of water. Sometimes I add in total, 1 cup of water depending on the consistency I am achieving from my blender! For soups, I use 1 cup of water, for dips, less. You can keep it a little chunky if you are looking for a ricotta cheese substitute or make it totally smooth for a soup creamer/thickener.
- Store in a container or jar in the fridge for 7-10 days.
I love this! As someone with gallbladder issues during pregnancy, I’m looking for dairy alternatives and am excited to try this! Have you tried freezing it?
Hi Allie! I have yet to freeze it, but it is something to test out!
Love it!
Looks really easy. Can’t wait to try!
This worked great! I was thinking my blender wasn’t powerful enough to do this, but it worked so incredibly well.