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How To Make Cashew Cream

How To Make Cashew Cream {Beard and Bonnet} #glutenfree #vegan #diy

How do you like these easy step-by-step guides we have been sharing here on B&B for the last few week’s friends? We have been having so much fun creating them and dreaming up new ideas to share with you. We hope you are having as much fun as we are. If you have an idea for a tutorial that you would like to see here on B&B leave us a comment below and we will get to work creating it! Today’s guide is all about how to make cashew cream! If you have ever made it before you know just how insanely easy it is, but remembering back to when I first heard about it I had no clue about its simplicity or its deliciousness.  

This tutorial will show you how to make a basic cashew cream. I like to add this particular version to my homemade vodka sauce instead of the heavy cream that is called for in the original recipe. I spread this on my sandwiches instead of mayo and I also love to toss a garlic clove along with a roasted pepper into the blender with the rest of the ingredients for a killer vegan dip or taco topping. Think of this recipe as a launching point; from here you can go either sweet or savory with minimal effort. I am including lots of links at the bottom of the post for you to be inspired by, so don’t hold back…break out the cashews and let’s get to blending.

Step 1: Soak the cashews, drain them, and place your ingredients in a high powered blender or food processor.

How To Make Cashew Cream {Beard and Bonnet} #glutenfree #vegan #diy

This step is as simple as it sounds. Place your cashews in a bowl, cover with filtered water and soak. You can soak for as few as 30 minutes or up to overnight; I leave mine covered in plastic wrap on the kitchen counter, but you can also keep them in the refrigerator while soaking if you like. Once the cashews have soaked; drain and rinse them well. Place the cashews in your blender or food processor along with filtered water, lemon juice, and salt. 

Step 2: Blend the heck out of it!

How To Make Cashew Cream {Beard and Bonnet} #glutenfree #vegan #diy

If you have a high powered blender you should be able to complete this step in one blending session, but if you have a food processor or your blender doesn’t get the cashew cream completely smooth and silky on the first whirl simply stop and scrape the sides then continue to blend until you reach the consistency of a smooth, pour-able sauce. 

You can even blend nothing but soaked, drained cashews with water and still achieve a pretty spectacular, dreamy, creamy vegan sauce. The picture below is simply that…raw cashews, cashews soaking in water, and the final product; cashew cream. Crazy simple right? I happen to like the addition of lemon juice and salt which is why I included them in the recipe.

How To Make Cashew Cream {Beard and Bonnet} #glutenfree #vegan #diy

4.7 from 3 reviews
Cashew Cream (Gluten Free & Vegan)
Author: 
Serves: 2 cups
 
Ingredients
  • 1.5 cups raw unsalted cashews
  • ¾ cup filtered water, plus more for soaking
  • juice of half of 1 large lemon
  • ½ - 1 teaspoon kosher salt
Instructions
  1. Place the cashews in a bowl and fill with filtered water at least an inch above the cashews. Allow the cashews to soak for 30 minutes or up to overnight. Drain and rinse the cashews well.
  2. Place the cashews, filtered water, lemon juice, and salt in a high powered blender or food processor. Blend until desired consistency.
  3. Your cashew cream will last in the refrigerator for 3-4 days and can be frozen for up to 6 months. If you choose to freeze it be sure to run it through the blender really quick after you defrost it to eliminate any lumps.
 

 

Comments

    • Meg

      Dixya, I am with you on the ricotta! I am actually whipping up a batch of almond ricotta right now for the site. Hopefully I will have it up next week.:)

  1. I love that you posted this today because this is on my to-try list for this week! Maybe on some baked sweet potato fries with some fresh herbs. Mmm, can’t wait!

    • Meg

      Lynell I am so glad that this post will help you!! I made a slightly sweet cinnamon cashew cream once for sweet potato fries for my kids and they were totally obsessed with it. I have also paired the roasted poblani and cilantro cashew cream with sweet potatoes and it’s a real winner. You could even simply sub the lemon juice for lime juice and your fires would really sing! I can’t wait to hear how yours turns out:)

  2. LOVE this simple tutorial, Meg! I’ve been obsessed with cashew cream ever since I tried it a month ago. Since then, it’s been cashew cream here, there, and everywhere! SO good!

    • Meg

      Julia, I am with you!! I always have cashews soaking for one dish or another. Obsessed is putting it mildly on my end;)

  3. This recipes seems so easy! How long will the cashew cream stay fresh in the fridge? Think you could freeze this? I’d love to make a sweetened version and freeze in ice cube trays for my morning smoothies!

    • Meg

      It really is Maria! Your cashew cream will last in the refrigerator for 3-4 days and can be frozen for up to 6 months. If you choose to freeze it be sure to run it through the blender really quick after you defrost it to eliminate any lumps.:)

  4. I’m definitely gonna make your recipe and add some curry into to make a curry dip for veggie chips! Thanks so much for sharing !!

    Amrita @ mywifemakes.com

  5. Erin koss

    Thank you for all the great suggestions. Made my first batch of the base today and looking forward to experimenting. How about adding a little honey and coconut milk and put over granola and fruit? Cinnamon would be good add w this also.

    • Meg

      I am so glad that you are experimenting with cashew cream. It is such an amazing ingredient to use in your kitchen!I imagine that combo would be amazing! I use cashew milk for my granola and love it, but cashew cream would be great too.

  6. Debbie

    Just wondering why you drain and rinse after soaking, seems like the soaking water would have flavor and nutrients in it.

  7. Sharon Gardner

    I followed a recipe for cashew cream that had me strain the blended cashews and water, then use the cashew liquid. But it said nothing about the pulp left.
    That is all good cashews that I refuse to throw out. Unfortunately, I only have a regular blender and did not blend long enough, I guess, to get it smooth.
    I put all the mixture, tiny lumps and all in my tomato bisque I was making. I added tomato paste for more of a tomato flavor, it was real good.
    If I only use the cashew milk, though, what can I do with pulp?
    Your article has given me some ideas.

    • Honestly Sharon, I have never strain cashew cream or milk, I just blend until it is as smooth as possible. The only difference for me is the amount of liquid I add. I wouldn’t want to waste those cashews either!

    • Amber

      @Sharon you could try baking the pulp into muffins or blend them into a smoothie since the taste is pretty mellow

      Also, I pan roasted two cloves of garlic with a little bit of sunflower seeds. I would consider adding a little more garlic next time. Texture takes a little bit of getting used to, but overall great!

  8. Sarah

    I make a savory version of this, and I serve it over asparagus, broccoli, and vegan pasta or veggie pasta. It’s always a hit!

  9. Nikki

    This might be a stupid question, but why use filtered water for everything? I’ve never made this before and I’m curious why.

    • You don’t have to Nikki you can definitely use tap water. Unfortunately, our tap water doesn’t taste very good and when I make powdered sugar icing instead of turning white our tap water turns it a weird dingy, yellowish white so I always use filtered water in my recipes.

  10. Gabrielle

    Would it be possible to grind the cashews by hand with a mortar & pestle, and then combine with the water? Or would this make for mealy cashew flavored water?

    • I don’t think you’d be able to get the desired creamy consistency by grinding the cashews with a mortar & pestle Gabrielle. A blender or food processor work best.

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ABOUT MEG

Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.