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Cashew Cream

The ultimate dairy free substitue for heavy cream in savoury recipes. I'll include two methods depending on how much time you have to plan ahead, both work fantastic! This freezes well so I always make a double or triple batch and freeze the rest so I have it on hand for easy access in the future.
Course: Dips and Sauces
Keyword: cashew cream, Dairy free, nut milk
Servings: 1 cups

Ingredients

  • 1 cup raw unsalted cashews
  • 2 cups water
  • 1 tsp apple cider vinegar optional
  • 1 tsp lemon juice
  • 1/8 tsp salt
  • 1/2 cup water

Optional mix-ins

  • 1 pitted date for sweet cream
  • 1 tbsp nutritional yeast for "cheesy" cream

Instructions

Slow 24 hour method:

  • Add the cashews and water (1:2 ratio), and apple cider vinegar to a large non-reactive bowl, like glass or ceramic, and soak overnight (12-24 hours). The apple cider vinegar helps faciliate the nuts sprouting, which makes them easier for the body to digest. The nuts will still soften with only water.
    If you want sweet cream, add the pitted date to the soak as well.
  • When ready to make your cream, drain the cashews (and date, if using) and rinse well. Do not reuse soaking water.
  • Add the drained and rinsed cashews (and date, if using) to a blender or food processor (blender works better if you have one) along with the lemon juice, 1/2 cup water, and salt.
    If you want your cream to have a cheesy flavour, add the nutritional yeast.
  • Blend until completely smooth, stopping once or twice to scrape down the sides of the blender. Season to taste with the lemon, salt, and nutritonal yeast (if using). Feel free to add more water if you want a looser texture. Store in an air tight container for up to 1 week in the fridge, or several months in the freezer.

Quick soak method (15 minutes minimum):

  • Add cashews and water (1:2 ratio) to a pot and bring to a boil. Remove from heat and add the apple cider vingar, if using. If you want sweet cream, add the pitted date to the soak as well.
  • Let soak for at least 15 minutes, up to 2 hours.
  • When ready to make your cream, drain the cashews (and date, if using) and rinse well. Do not reuse soaking water.
  • Add the drained and rinsed cashews (and date, if using) to a blender or food processor (blender works better if you have one) along with the lemon juice, 1/2 cup water, and salt.
    If you want your cream to have a cheesy flavour, add the nutrtional yeast.
  • Blend until completely smooth, stopping once or twice to scrape down the sides of the blender. Season to taste with the lemon, salt, and nutritonal yeast (if using). Feel free to add more water if you want a looser texture. Store in an air tight container for up to 1 week in the fridge, or several months in the freezer.