Silky Homemade Cashew Cream
A rich, dairy-free cream made from soaked cashews, perfect for adding silkiness to savory dishes and desserts alike.
- Prep12h
- Total12h
- DifficultyEasy
- Servings4
This cashew cream is a versatile staple for anyone avoiding dairy or following a vegan diet. With just a handful of ingredients, you can whip up a smooth, neutral-tasting cream that mimics the richness of heavy cream in many recipes.
It works beautifully in creamy pasta sauces, as a base for savory dips, or even as a light topping for desserts. The key is soaking the cashews well, which allows them to blend into an utterly silky texture.
Ingredients
Servings
Converted amounts are rounded.
Method
- Place the cashews in a bowl and cover with water. Let them soak overnight (about 8 hours).
- If you're short on time, bring water to a boil, pour it over the cashews, and let them soak for just 1 hour.
- Drain the cashews and transfer them to a blender. Add the almond milk (or broth/water) and the salt.
- Blend for a few minutes, stopping to scrape down the sides as needed, until the mixture is completely smooth and creamy.
- Use the cashew cream immediately in pasta dishes, savory dips, oil-free salad dressings, or dessert toppings. Store leftovers in the fridge for up to 4 days.
💡 Tips
- For a thinner cream, add a bit more liquid, one tablespoon at a time.
- To make it sweeter for desserts, omit the salt and add a tablespoon of maple syrup or honey.
- A high-speed blender gives the smoothest result; if using a regular blender, blend longer and scrape down often.
Inspired by a recipe from Kitchen Stewardship