Cashew cream is a great substitute for dairy cream and one of the most versatile ingredients in a vegan kitchen. Made from only two ingredients, raw cashews and water, it can have a thick or thin consistency depending on the amount of liquid. Commonly used in Indian and Thai cuisine, this no dairy, no gluten, no soy cream is great for vegan desserts or for stirring into sauces when you need some extra richness (and no additional flavor).
Quick and easy to make, Cashew Cream takes only 5 minutes to whip up, (after the overnight soaking), and it goes great with a few drops of coconut milk if you want a tropical note on it. Cashews are actually seeds (not nuts!) and grow from the apple of cashew trees, which are originally from northeast Brazil. Read on to see how to make this vegan diet staple.
1. Gather the ingredients
- 2 cups of raw cashews
- 1 cup of water
2. Wash the cashews
Wash the raw cashews under cold running water.
3. Soak overnight
Soak them overnight in the fridge, drain and rinse.
4. See how they’ve grown
Take a minute to admire the bigger size of the seeds that have been soaking up the water all night.
Place the cashews into a blender (ideally a high-performance Vitamix), add the water and blend away adjusting the consistency with the amount of water, according to what you are preparing.
Devour your homemade Cashew Cream free of guilt and see how many other uses you find for it.
*Note that Cashew Cream can only be left in the fridge for a couple of days.
Photos © Ana Lisa Alperovich for Inhabitots