Let me introduce you to my favorite secret-weapon ingredient: Cashew Cream
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.
How to make cashew cream! A delicious, dairy-free, vegan alternative to heavy cream.
- 1/2 cup raw cashews, soaked for at least 30 minutes
- 1/2 cup water
- pinch salt, optional
- Soak cashews in water for at least 30 minutes, ideally for at least 2 hours. If I know I am going to use cashews for dinner, I will place them in water either at night or in the morning before work.
- Drain and rinse cashews.
- Place in a high-powered blender with 1/2 cup fresh water and pinch of salt (if using) and puree until very, very smooth. (In my Blend-Tec, this takes about 1 minute, in older blenders it may take up to 5)
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.
Favorite recipes to get you started:
Have you ever used cashew cream before? Do you love it or hate it?
Share your favorite recipe in the comment section!