Magic All-Purpose Vegan Cashew Cream
User Reviews
5
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Prep Time
5 mins
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Cook Time
3 mins
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Servings
8
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Course
Side Dish, Condiments
Magic All-Purpose Vegan Cashew Cream
Description
This recipe develops a customizable cashew cream by soaking raw cashews in boiling water to soften them, then blending with fresh water and salt until creamy and thick. The base cream is naturally smooth and rich, and adjusting the water content produces different consistencies from thick cream to lighter variants. Additions like lemon juice and apple cider vinegar create a sour cream substitute; lemon juice and nutritional yeast yield a cream cheese alternative; vanilla and sweeteners make a vegan whipped cream.
The soaking process requires at least one hour but benefits from longer soaking times for smoother blends. The cream can be used directly as a dip or as a dairy replacement in various recipes.
The recipe notes mention storing the cream in airtight containers for up to four days in the fridge or freezing it for up to six months. Defrosting is done slowly in the refrigerator for best texture retention.
Ingredients
- 1 ½ cups cashew nuts raw
- water
- salt
Instructions
- Boil 3 cups of water. Place the cashews in a heat-safe bowl or container. Pour the boiling water over the cashews and let them soak for at least 1 hour, but longer is better.
For Thick All-Purpose Cashew Cream:
- When ready to make, drain off the water. Place the swollen cashews in a high-power blender. Add ½ cup fresh water and ¼ - ½ salt. Cover the blender jar and puree until very smooth and thick, about 3 minutes.
For Cashew Heavy Cream:
- Add an additional ¼ - ½ cup water and puree to thin the cream out a little.
For Cashew Sour Cream:
- Add an additional ¼ cup water, 2 tablespoons lemon juice, and 1 teaspoon apple cider vinegar.
For Cashew Cream Cheese:
- Add 2 tablespoons lemon juice and 2 tablespoons nutritional yeast.
For Cashew Whipped Cream:
- Add an additional 2 tablespoons water, 1 teaspoon vanilla extract, and 2 tablespoons sugar or maple syrup (or one large pitted date.)
Notes
- Soak cashews for at least one hour for a smooth, creamy texture; longer soaking improves softness.
- Adjust water quantity to achieve desired cream thickness for specific uses.
- Add flavorings like lemon juice and vinegar for sour cream or nutritional yeast for cream cheese alternatives.
- Store cashew cream airtight in the refrigerator up to 4 days or freeze up to 6 months; thaw overnight before use.
User Reviews
Overall Rating
5
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