Vanilla Cashew Cream
This is my standard method for making a dessert cream that can be used for many different dessert sauces or creams – it is essential in the world of vegan desserts.
You can make this cream thick, like a clotted cream, or much thinner and something similar to crème anglaise simply by adjusting the amount of liquid used.
I use cashew cream as a layer in parfaits or served with a bowl of fresh fruit. I think it is unbeatable when paired with apple strudel or lathered on a vegan scone with a bit of jam! This recipe also serves as the base of my vegan ice cream and it is essential to the cream I use to make vegan tiramisu.
Difficulty: simple
Yield: makes about 800 ml (a bit more than ¾-quart)
350 grams (12 ½-ounces) cashew nuts
at least one liter (one quart) of water
250 ml (1 cup) non-dairy milk
pinch of sea salt
3 tablespoons agave syrup
1 teaspoon ground vanilla bean
- Soak the cashews in water for 3-4 hours (or overnight) to soften completely.
- Strain well and place in a high-speed blender with the remaining ingredients. Blend on low speed and gradually increase the speed to high. Blend until very smooth – about 40 seconds.
Jack’s Fresh Tip
I prefer using unsweetened almond milk to make this cream, but you can use any non-dairy milk. Soy milk tends to make the thickest creams – especially if you reduce the volume a bit.
You can use honey as a sweetener instead of the agave syrup. Just double the amount.
You can also add a fruit paste to the cream to create a thicker version with a different flavor profile. I like to occasionally use date paste or apricot paste.
Adjust the thickness of the cream by adjusting the liquid.
This is a Sample Recipe
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