Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Find out how to make cashew cream, a perfect heavy cream substitute for plant-based eaters! This non-dairy cream substitute is ready in minutes and makes any dish creamier and more delicious!
If you haven’t used Cashew Cream before, be prepared for your world to change. An easy mimic for every creamy, dreamy recipe you can come up with- minus the cholesterol and dairy!
I know it sounds weird but trust me when I say this does not taste anything like cashews. It’s a blank canvas just waiting to be turned into your favorite dish. For those of you looking to decrease your dairy intake, you can easily sub cashew cream any place heavy cream is called for. Add a bit to tomato sauce and basil for a creamy pasta pomodoro or my personal favorite, 1/2 cashew cream and 1/2 pumpkin puree for an easy pumpkin fettuccine.
The beauty of this 2-ingredient recipe is that it’s not just for pasta, it’s a great stand in for creamy salad dressings, ice-cream, soup, lasagna and more.
How to make cashew cream! A delicious, dairy-free, vegan alternative to heavy cream.
The key to a creamy cashew sauce is soaking the nuts beforehand. Ideally, you would soak the cashews for at least 2 hours, but it can work with a quick soak of 30 minutes. You will just need to puree your cream a bit longer. If you know you’re going to be using them for dinner, soak them before you leave for work.
Have you ever used cashew cream before? Do you love it or hate it?
Share your favorite recipe in the comment section!
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