Servings: 8 servings
Learn how to make 2 ingredient Cashew Cream, the dairy free alternative to heavy cream! Perfect for soups, creamy sauces, sour cream or even a sweet dessert topping.
Soak the cashews: Bring a few cups of water to a boil (I use my tea kettle for this). Add 1 1/2 cups cashews to a bowl and pour the boiling hot water on top to cover. Let them soak for 5 minutes, or 1 hour if you don't have a high powered blender. Blend: Drain the cashews and add to high powered blender. Now add 1 cup fresh water and blend until very smooth. Scrape down the sides of the blender as needed. For savory cream, add salt, garlic and optional Sriracha or nutritional yeast. For sweet cream, add maple syrup and vanilla.
For coffee creamer, use the sweet version (maple syrup + vanilla) and add an additional 1/2 cup of water.
Store cashew cream in the refrigerator for 5-6 days. You can also freeze cashew cream, simply re-blend or whisk well once it thaws.
- A high powered blender such as a Vitamix works best for this recipe, but a regular blender or food processor will work okay. If you don't have a Vitamix, soak the cashews for at least an hour or overnight.
- Add plain cashew cream to soups or pasta sauces for added creaminess. Use a savory cream version for Buddha Bowls like in this Meal Prep. You can also make Vegan Alfredo Sauce, Vegan Sour Cream or Vegan Mayo. Or make a cheesy sauce like in Vegan Mac and Cheese.
- Use sweet cashew cream as a dip for apples or berries.
Calories: 134kcal, Carbohydrates: 7g, Protein: 4g, Fat: 11g, Saturated Fat: 2g, Sodium: 4mg, Potassium: 160mg, Fiber: 1g, Sugar: 1g, Vitamin C: 1mg, Calcium: 9mg, Iron: 2mg