Homemade cashew cream is rich, creamy, delicious and versatile! There is quite possibly nothing better. I use cashew cream for everything from a base for pasta cream sauces and soups to a sweet coconut dip for fruit. It takes a little prep, but it is worth keeping on hand! I usually have some in my freezer to grab as needed. It will last for months in the freezer.
- Start by soaking 2 cups of raw, unsalted cashews in water overnight in the refrigerator.
- The next day, strain and rinse the cashews.
- Add to a high-speed blender (like a Vitamix) and enough cold water to just cover the cashews.
- Process until smooth
That’s it! When I said prep, I meant time, not actual work! Couldn’t be easier. This will make about 2 ½ cups of cashew cream. Because it keeps well, I usually make a full batch. Putting too little in the blender hasn’t given me the best results in the past, so I use the full 2 cups of cashews.
Now that you have it made, the options are endless. Use anywhere you would use dairy cream. Add garlic and spices for a savory sauce, or add agave or other sweetener for a whipped cream. You can always add more water to thin as needed. The cream will thicken in the refrigerator.
After defrosting, if it seems chunky, simply give it another spin in the blender!