Cashew cream forms the base of a few different recipes – both sweet and savory. This is the template version, which makes it simple for you to add other flavor ingredients to the cream to produce something unique. I’ve used the base to create a plant-based béchamel-style sauce, make my go-to vanilla cashew cream, use to produce savory cream sauces, to make vegan cream cheese and to simply make cashew milk instead of cream (just add more liquid). Learning how to make a cashew cream is one template recipe that will come in handy for many preparations. Yield: about 800 ml.
350 grams cashews
At least one liter of water
250 ml. non-dairy milk
pinch of sea salt
- 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 increase to high. Blend until very smooth.
Jack’s Fresh Tip
Cashews seem to make the best creams because they blend easier than other nuts and eliminate the need to strain the cream or milk. I think it is imperative to use a high-speed blender for this recipe because it makes the smoothest cream. Normal blenders or food processors will create a grainy consistency – clearly not the end of the world, but the taste sensation and mouthfeel is superior when the cream is velvety smooth. Cashew cream freezes well – it will hold for about 3 months if tightly sealed. You can also freeze soaked cashews for 3-6 months. So, if you would like to make a round of cashew cream, then go ahead and soak 2 or 3 times the number of nuts and freeze whatever you do not use (you can thank me later for saving you some time).