Smooth, creamy and oh so delicious, this vegan cashew cream is about to become your kitchen's most versatile ingredient for both sweet and savory dishes.
If you're using a high-speed blender, you can skip this part. If not, do a quick soak of the cashews by placing them in boiling water for 30 minutes. Drain and rinse before using.
Blend
Add the cashews, fresh filtered water, and salt to your blender. Blend until smooth and creamy. This can take a while if the blender is not too strong, so pause the machine every 2 minutes to scrape down the sides and give the machine a break.
How to store
Fridge: Store in the fridge in an air-tight container for 5-7 days.Freezer: Add 1-2 Tbsp of cashew cream into an ice cube tray. Allow them to freeze completely, then transfer them into a Ziplock bag. They'll keep for up to 6 months in the freezer. Leave it to thaw overnight in the fridge and then mix well (or re-blend) for a few seconds or add the cream cubes directly to dishes, like hot sauces, to melt.
Video
Notes
Use raw cashews: This is key to the neutral, creamy flavor that isn't overly nutty.
Thicker vs. thinner cream: Adjust the ratio of cashews to water. Add more water for a thinner consistency.
Blender vs. food processor: For the smoothest results, use a high-speed blender, pausing to give the machine a rest every minute or so. It can take several minutes.
Make enough: I've found if the nuts aren't fully covering the blender blades, they won't blend properly.
Check the blog post for flavor rations and usage suggestions.