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    Home » Recipes » Condiments

    Aug 25, 2021 · Modified: Jul 23, 2022 by Lindsey Jenkins · This post may contain affiliate links · Leave a Comment

    2-Ingredient Cashew Cream

    Jump to Recipe - Print Recipe

    Cashew cream is a versatile ingredient when it comes to dairy-free cooking. It adds a wonderful creaminess to soups, sauces, pasta dishes and so much more. Plus, it has just 2 simple ingredients!

    In dairy-free cooking, coconut cream is often used to replicate real cream. But, if you don't like the taste of coconut or you're allergic, cashew cream is a great alternative because of its neutral taste and creamy texture.

    This simple recipe acts as an all-purpose base that you can use with sweet recipes such as blueberry dairy-free pancakes or savory dishes like creamy lemon pasta, which makes it really versatile!

    Ingredients

    • Raw cashews - make sure they're raw and not roasted. Using raw means they'll have little to no taste (which is what we're after).
    • Water - Just the right amount helps turn the cashews into the most delicious cream when blended.
    • Pinch of salt.

    How to Make Cashew Cream

    Place the cashews in a heatproof bowl and pour over boiling water until completely covered. Let them soak for 30 minutes to soften.

    Drain and rinse the cashews before adding to the base of your blender along with fresh water and a tiny pinch of salt.

    Blend on high until smooth and creamy. Depending on the power of your blender, you may need to scrape down the sides or use the tamper (if your blender has one) to get it completely smooth.

    Frequently Asked Questions

    Is cashew cream the same as cashew milk?

    No, although the ingredients are the same, they're different because they use different ratios of ingredients to yield different results.

    Do you need a blender to make it?

    A blender will yield the creamiest results, but you can also make this in a food processor just make sure to scrape down the sides in between processing so that it gets as creamy as possible. Soaking them longer will also make them easier to blend.

    How long does it keep?

    Store in a glass jar or container in the fridge for no more than 1 week. You can also freeze the cream by pouring it into a silicone tray. Then when you're ready to use it, pop them out and defrost them overnight in the fridge or throw them into something warm, like roasted tomato soup, to use right away.

    How to Use Cashew Cream

    The options are endless, but you can use it in our dairy-free chicken corn chowder, 1-Pot Butternut Squash Risotto, or Creamy Lemon Pasta. It's delicious added to crispy smashed potatoes, Mexican stuffed sweet potatoes, taco soup, or creamy potato soup.

    You can also use it on top of desserts like apple and blueberry crumble or between layers of oat flour crepes.

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    5 from 5 votes

    2-Ingredient Cashew Cream

    Cashew cream is a versatile ingredient when it comes to dairy-free cooking. It adds a wonderful creaminess to soups, sauces, pasta dishes and so much more. Plus, it has just 2 simple ingredients!
    Prep Time5 minutes mins
    Soak time30 minutes mins
    Total Time35 minutes mins
    Author: Lindsey Jenkins

    Ingredients

    • 1 cup raw cashews
    • ¾ cup fresh water
    • pinch of salt

    Instructions

    • Place the cashews in a heatproof bowl and pour over boiling water until completely covered. Let them soak for at least 30 minutes to soften. The longer they soak, the easier they'll blend.
    • Drain and rinse the cashews before adding to the base of your blender along with the fresh water and a tiny pinch of salt.
    • Blend on high until smooth and creamy. Depending on the power of your blender, you may need to scrape down the sides or use the tamper (if your blender has one) to get it completely smooth.
    • Makes 1½ cups of cashew cream.

    Notes

    If your blender isn't very powerful, you'll need to soak them for about 2 hours.

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    Hi, I'm Lindsey. My goal is to teach you how to become a better cook, rely less on recipes, and be more adaptable in the kitchen depending on what's in season, in your pantry, or to fit your dietary needs. All recipes are dairy-free but come with a "make it your way" substitution section to get you started.

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