Cashew cream. The rich, creamy condiment you will want to put on everything! It’s a vegan’s trick of the trade to magically replace butter and dairy while still managing the texture and richness those ingredients provide.
So how do you make cashew cream? The magic is a result of soaking the raw cashew nut in water. Yes. the nuts must be raw. Roasted cashews will not develop the same smooth texture and cream-like consistency. Once the nuts are soaked, the nuts are blended with water, lemon juice, apple cider vinegar and a pinch of salt. That is your base.
The cashew cream base can then be seasoned anyway you like, both sweet and savory. The savory cashew cream can be used in recipes such as alfredo, macaroni, gravy, etc. But the sweet cashew cream is what really draws my attention. It’s becomes the perfect ingredient for ice creams, tarts, or frosting. But really it can also be one of the most satisfying and delicious condiments. Use it for a fruit dip, top it on oatmeal, spread it on toast, or use it in place of whipped cream! A dollop of sweet cashew cream can really take a dish to the next level and bring a greater sense of satiety that typically comes from rich foods. The good news is, unlike its less healthy substitutes, cashew cream is rich in nutrients since it is simply raw cashews.
CASHEWS | 1 oz (~ nuts) has 157 kcal, 12g of fat and 5g of protein. cashews are good sources of the minerals copper, magnesium, manganese, phosphorus, iron and zinc. They are a good sources of the vitamins thiamin, vitamin K and vitamin B6. Cashews are a nutrient dense source of fats, but most of these fats are monounsaturated fats (7g) which are considered heart healthy fats that are essential to lowering LDL-cholesterol while increasing HDL-cholesterol levels.
WAYS TO USE | top on oatmeal, dip in fruit, spread on toast or use it in place of whipped cream. I love placing it over warmed fruit or putting it on top of a cobbler for an extra touch.
Sweet Cashew Cream
- 1 cup raw cashews
- 1/2 cup water* + more for soaking
- 1 tbsp maple syrup
- 2 tsp vanilla extract
- 2 tsp lemon juice
- 2 tsp apple cider vinegar
- pinch of sea salt
Soak the raw cashew in water overnight or for at least 4 hours. Once the cashews have soaked drain the water and place in a high speed blender.
Add the remaining ingredients and blend until smooth.
Recipe Notes*1/2 cup of water makes this cream consistency. For a thicker cream, use 1/4 cup water.
Have you ever made cashew cream? If so how do you use it?