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.

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