Thick Cashew Cream
Rich yet simple, cashew cream is a staple plant-based ingredient and a revelation for anyone who thinks they could never go plant-based because they can’t give up dairy. Use a dollop anywhere you want to add some creamy richness. Cashew cream should have the consistency of sour cream. That being said, to best achieve the creamy smoothness, it’s recommended that you have a quality high-speed blender with a tamper to make cashew cream. I’ve added some quick variations that are easy to prepare.
Ingredients
1 cup raw cashews, soaked in hot water for 1 hour, then drained
1 teaspoon fresh lemon juice
1/2 cup cold water…a little more if needed for desired thickness
Instructions
Combine the cashews and lemon juice in a high-speed blender and blend, using a tamper to assist with blending. Add 1/4 cup of the water and blend. Add remaining 1/4 cup water and process until thick and creamy adding a little more water if needed to achieve desired consistency. I use a total of 1/2 cup water.
Variations
Cashew Sour Cream
Mix 1 cup cashew cream with 2 teaspoons apple cider vinegar and 2 teaspoons fresh lemon juice. Makes 1 cup
Light Cashew Cream
Whisk 1/2 cup vegetable stock or water with 1 cup cashew cream. This should have the consistency of actual cream. Makes 1 1/2 cups.
Cashew Milk
Puree 1 cup raw cashews with 1 cup water until smooth. This is plain and unsweetened, for use in savory dishes. Makes about 2 cups.
Cashew Cream Cheese
Add 1/4 teaspoon onion powder to the blender and blend with other ingredients. This should be thick and spreadable. Some like the taste of nutritional yeast, I don’t, but you could add 1/4 cup nutritional yeast. Add fresh herbs for additional flavor such as tarragon, dill, or even minced garlic.
