Basic Cashew Cream

Melissa King

Cashews are so versatile: You can make cheese, cream, sour cream, and salad dressing out of them. They can be a bit pricey, though, so it helps to buy them from bulk bins and to buy cashew pieces instead of whole ones. This basic cashew cream recipe allows you to go sweet or savory (see the Variations below for sweet and savory additions). I like to add this to soups, and sometimes I even use it as a frosting. This is an ingredient in some of the others recipes in the book, so it’s a good one to try.

Makes 2 cups. A serving size is 2 tablespoons.

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Prep Time 5

Cashew Soaking time 8

Course Condiment

Cuisine American

Servings 32 servings

Calories 34 kcal

Ingredients

1½ cups raw cashews soaked in water overnight (210 g)
½ cup almond milk (120 ml)

Instructions

Drain and rinse the cashews and add them to a high-power blender with the almond milk. Blend for 3 to 5 minutes. Make sure you stop several times to scrape down the sides. You may need to add a little more milk to reach your desired consistency.
Keep this cashew cream in the fridge. I like to store mine in a small mason jar. It should last at least 2 weeks in the fridge.

Notes

Variations
To make a savory cashew cream, add 2 tablespoons apple cider vinegar, 2 tablespoons lemon juice, and a pinch of salt.

To make a sweet cashew cream, add 2 tablespoons maple syrup and 1 teaspoon ground vanilla beans. This sweet cashew cream can also be put in coffee for a luxurious taste! I suggest adding 1 to 2 teaspoons.

Recipe from Easy. Whole. Vegan.: 100 Flavor-Packed, No-Stress Recipes for Busy Families © Melissa King, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com