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In my everyday life, a lot of the people I love, adore, and feed, don’t- do- dairy.
Some are vegans. Some are lactose intolerant. Some are just crazy diet kooks who think a little cream in their coffee is going to turn them into Godzilla.
People be cray-cray come swimsuit season…
I still love them. Obviously. But throwing dairy out of the cooking equation can make it dang hard to make them good food.
Solution: CASHEW CREAM. Mmmmm.
Do you guys know about this stuff? If so, yay! If not, let’s chat!
Cashew cream is something I learned to make a few years ago while working at a little vegan joint in the city. Since then I’ve become pretty much obsessed with the stuff.
You can blend it into soups, stews, or curries. You can mix it with fruit and a little honey. You can even make salad dressing out of the stuff! It’s the perfect dairy-free substitute for a lot of sweet and savory dishes.
It’s impossible to screw up; you literally just soak the cashews in water for a few hours, drain, add more water (and some sweetener, if desired) and blend.
I know a lot of people are probably already hip to this whole cashew cream making business, but if you’re not – grab your cashews and get on it.
P.S. I’ll be sharing a fresh, summer-y dessert featuring cashew cream tomorrow, so be prepared!
How To: Cashew Cream – Baker by Nature (*adapted from the recipe I learned years ago @ The Moonlight Dinner – now closed)
Ingredients:
1 cup raw cashews
1/3 cup + 2 tablespoons water (I’ve found this amount of water provides the perfect consistency, but add more if you’d like a more liquid cream)
1 – 2 tablespoons agave (or honey, if not serving vegans)
Instructions:
In a large bowl soak cashews for at least 2 hours (but not longer than 6 or they’ll get too mushy). Drain water and transfer cashews to blender or food processor. Add water, and sweetener if using, and blend until completely smooth. Use immediately or cover and refrigerate for up to a week (it may last longer, but we’ve never had it for more than a week, so I can vouch for sure).
I don’t know. I love cashews, but… What do I do with it? Can’t wait to see what you have in store tomorrow!
I’ve heard about cashew cream but haven’t tried it yet. Looking forward to your recipe that includes the cashew cream!
I love cashews so much! I bet this is wonderful. Can’t wait to see what you make with the cashew cream 🙂
I hear about cashew cream left and right, but I’ve never actualy made it. It looks so wonderful though!
This stuff of the gods is my jammm since going vegan!!
Thank you for the helpful step by step – cashew cream has been a lifesaver when it comes to non-diary friends!
This looks so creamy good! I’d love some for my afternoon snack!
Love this!!!! I am also completely addicted and obsessed with Cashew Cream. I have been making an ancho one for tacos recently that is off the hook. Can’t wait for tomorrow’s recipe!
I’m completely intrigued! I love making soups and curries and also adore cashews so I’m thinking I need to get on this cashew cream business. I read you can make vegan nut cheese using cashews which is pretty cool! Can’t wait to see what desserts you whip up!
Ok, confession: I used to think cashew cream was sort of wacky and not at all appetizing, but you make it look so tasty (and sane). Looking forward to your post tomorrow!
Can’t wait to see how you use this! I was just explaining cashew cream to my husband last weekend!
I love using cashew cream in sauces!
Okay, I am loving this post. I have a couple of vegan friends and always struggle with dairy replacements when I’m cooking for them.
This looks great. I love cashews so I’m very curious to taste this. Thanks for sharing!
Oh man do I love cashews…I really need to get with it and experiment with cashew cream! Though I think it might be dangerous 🙂
Nice! I’ve thought about trying this dozens of times, but never taken the plunge. Now that it’s got your endorsement, I must. Can’t wait to see your dessert too!
My brother told me about this and said it was amazing! Yours certainly LOOKS amazing! Now I will definitely have to try it out 😀 Thanks for the recipe
Oh, girl…cashew cream is such a life saver! Had to go dairy, grain and sugar free all last summer to fight a terrible infection. Essentially, only meat and veg. (Thought I was gonna die, LOL!) It truly is a godsend for those who need to go dairy free. I’m working on a dessert using cashew cream, too. (Special mini cheesecakes.) Great How-To post!
these look and sound like perfection!
I. Want. This. It sounds SO good! I love cashews. I’d eat this with a spoon!
Never seen this before.. Need it make it…
Love this, Ashley! I recently discovered cashew milk and have no doubt I’d enjoy cashew cream, too. Will have to give it a try soon.
LOVE this!! Officially on my to-make list! Thanks, Ashley!
So the first time I tried to make cashew cream, I read no instructions. I just figured I’d be able to figure it out. It took me a good 30 minutes until cashew cream existed in my kitchen, but it was awesome! Hopefully people will read your tutorial and not make my mistakes 🙂
I’ve always wanted to try this. I think I need to 🙂
can’t wait to try this – have you used sea salt for a savory version?
I’ve definitely seen a few recipes of late that use cashew cream. I must try. It looks so easy!
This cashew cream is so yummy and interesting! I’m not a vegetarian but I love cashew. Cashew contains manganese, phosphorus, and magnesium, and of thiamin, vitamin B6 and vitamin K ,Iron, potassium! Thanks a lot for this unique recipe!
This cashew cream is the food of champions! Dying to eat this! Thanks for posting it Ashley!