How To Make Cashew Cream
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.
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!
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.
- 1.5 cups raw unsalted cashews
- 3/4 cup filtered water, plus more for soaking
- juice of half of 1 large lemon
- 1/2 – 1 teaspoon kosher salt
- 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.
- Place the cashews, filtered water, lemon juice, and salt in a high powered blender or food processor. Blend until desired consistency.
- 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.