Cashew Cream and Variations
Cashew cream is kind of a magic ingredient. It's a foundational vegan recipe that adds silkiness to sweet and savory dishes alike. It holds up well in cooking and baking and can also be used raw. Here's the basic recipe and my favorite variations.
Calories: 31kcal
Equipment
Ingredients
Basic recipe
- 1 cup (120 grams) raw cashews
- ½ cup (120 ml) water
Savory variation
- 1 cup (120 grams) raw cashews
- ¼ cup (60 ml) water
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 2 tablespoons (30 ml) olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon fine sea salt
Sweet variation
- 1 cup (120 grams) raw cashews
- ¼ cup (120 ml) water
- 2 tablespoons (30 ml) pure maple syrup
- 1 teaspoon (5 ml) pure vanilla extract
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cardamom optional
- ⅛ teaspoon fine sea salt
Sour cream variation
- 1 cup (120 grams) raw cashews
- ¼ cup (60 ml) water
- 2 tablespoons (30 ml) white wine vinegar
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (5 grams) nutritional yeast
- 1 teaspoon (5 grams) white miso paste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon fine sea salt
Instructions
- Place the cashews into a medium bowl and cover completely with hot water. Soak nuts for at least 30 minutes, up to overnight. If you'll be soaking for more than a couple of hours, place the bowl into the refrigerator.
- Drain and discard soaking liquid and rinse cashews thoroughly.
- Add cashews to a high-speed blender along with the water (plus all of the other ingredients in the variation you're making).
- Cover and blend for about 45 seconds, until very white and smooth.
Notes
- Look for nuts labeled as raw cashews in the grocery store. They aren't actually raw — they've been steamed or roasted to remove their shells and any residual urushiol, a resin that can cause a poison ivy-like skin reaction and be toxic when ingested. They are, however, different from nuts sold as roasted cashews, which have been roasted a second time after shelling. "Raw" cashews are pale and soft, and they work best for making cashew cream. You can use whole cashews or pieces — pieces are often more economical.
- I like to use filtered tap water for an eco-friendly and great-tasting option. The variations replace a bit of the water with other liquids.
- As written, this recipe yields a fairly thick but still pourable cashew cream that you can dollop over just about anything. To make it thicker or thinner, simply vary the amount of water a little bit according to your needs.
- Soaking the cashews helps them blend up perfectly smooth. It also increases the bioavailability of their nutrients by removing their naturally occurring phytic acid — a natural element of grains, nuts, and legumes that can act as an anti-nutrient. Folks with highly plant-based diets benefit most from this step, since a larger percentage of their food intake likely contains phytates.
- This recipe works best in a high-speed blender, which makes quick work of the cashews and achieves a perfectly smooth result. I adore my Vitamix and use it almost daily, so I've found it to be more than worth the small investment. If you don't have that option, soak your cashews for the full 24 hours and expect to blend the cream for a longer period of time. You may also need to incorporate a bit of additional liquid, yielding a slightly thinner result, depending on your blender.
- Cashew cream keeps well in an airtight container in the fridge for a week.
Nutrition
Serving: 1tablespoon | Calories: 31kcal | Carbohydrates: 1.7g | Protein: 1g | Fat: 2.5g | Fiber: 0.2g