This quick and easy, dairy-free “cream” is a great alternative for those who don’t like the taste of coconut milk or anyone looking for an easy replacement for traditional heavy cream in recipes. It’s neutral in flavor (thanks to a quick soak in boiling water) and incredibly versatile! Let’s make cashew cream!
What is Cashew Cream?
Cashew cream is a dairy-free alternative to heavy cream and coconut milk. It’s made by soaking then blending raw cashews with water until smooth. It can be used to add creaminess to pastas and soups, make ganache for desserts, or as a thick and creamy base for salad dressings or overnight oats. And when enough water’s added and it’s strained, it can even be added to beverages!
How to Make Cashew Cream
First, you’ll want to figure out how you’ll be using the cashew cream. Or if you’re not sure, start with the quantities suggested for thicker cashew cream knowing you can always add more water to thin it out!
To replace light coconut milk: Use 1/2 cup cashews To replace full-fat coconut milk or heavy cream: Use 1 cup cashews
Once you’ve decided how many cashews to use, you’ll soak the cashews in hot water for 20-30 minutes. Since we’re into saving time in the kitchen, we tested whether soaking actually makes a difference. The verdict: It does! In our side-by-side comparison, we found that soaking creates a more neutral and pleasant flavor. The good news? Using hot water speeds up the process and works just as well as soaking overnight in cool water! When the cashews are done soaking, we drain out the hot water and add the soaked cashews to a blender with fresh water. Using a high-speed blender is important for getting a smooth and creamy consistency (find our blender review here!). Also important: Make sure you’re making a large enough quantity to cover the blades (we find 1 ½ cups to be the minimum necessary volume for most blenders). The result is cashew cream that’s:CreamySmoothNeutral-flavoredQuick & easy& SO versatile! Use it almost any time you’re looking for a replacement for heavy cream or coconut milk, including for pastas, soups, desserts, and beyond!
More Dairy-Free Recipe Swaps
How to Make Vegan Parmesan Cheese Cultured Vegan Sour Cream Dairy-Free Coffee Creamer Easy 2-Ingredient Coconut Yogurt
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
