Cashew Cream

 

There are a lot of different reasons to go dairy free. Whatever your reason, you can still enjoy a lot of the same foods. You just need some ingredient swaps. Cashew cream is a healthy and delicious alternative to traditional cream. It is rich in healthy fats and protein and contains no cholesterol or lactose. It is versatile and easy to make, making it a great addition to any vegan or dairy-free diet. Cashews have a neutral flavor and add a creaminess to dishes without adding a nutty flavor. Coconut cream can also work as a cream substitute, it will add a coconut flavor to your dish.  I think it’s better for sweet dishes or curries.  Overall, cashew cream is a simple, tasty, and healthy recipe that can be used in a variety of dishes. Give it a try and discover the many ways you can incorporate this delicious vegan alternative into your cooking.

Ingredients:

1 cup of cashews

1 cup of water

Pinch of kosher salt

Directions:

Soak raw cashews in water for 8 hours. You can do a quick soak method by pouring boiling water on top of cashews and letting them soak for an hour. I usually buy cashews in bits and pieces since they are less expensive than whole cashews and you’re going to blend them anyway.  

Drain cashews and add them to a blender. Add an equal amount of plain water and a pinch of kosher salt to the blender.  

Blend cashews for a couple of minutes until the mixture is smooth. You may need to scrape the sides of the blender and continue blending.

Cashew Cream will last in the fridge for about a week. You can freeze it for later use.